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Red Curry Duck at s@mple

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published on January 28, 2012
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s@mple is proud to announce a wonderful addition to the dinner menu – Red Curry Duck. red rice, confit duck, baby bok choy, shiitake mushrooms.

Since it’s recent addition to the menu, it has been our best seller! You want to know why? Because it’s that good.

From years of experience in Asian kitchens, chef Todd Butler is quite comfortable with the proper rhythm and flow of cooking fried rices, curries, noodle dishes dumplings, and more… The Red Curry Duck at s@mple exemplifies his understanding of this kind of cuisine. It is elegantly balanced – appropriately seasoned, proportionate heat, and prepared using very tender meat and fresh vegetables. Chef Butler starts with dried peppers and prepares different chili pastes – and then into a custom curry blend. So good.

It’s a unique and delicious dish – only at s@mple.

Ok – we hope not – but you may be wondering… what the heck is red curry? Here is some information from wikipedia to fill you in!

Information from Wikipedia: “Red curry is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process. The main ingredients are garlic, shallots, (dried) red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. Common additives are fish sauce, sugar, Thai eggplant, bamboo shoots, thai basil (bai horapha), and meat such as chicken, beef, pork, shrimp, frog, snake or duck. Tofu, and meat analogues or vegetables such as pumpkin, can be substituted as a vegetarian option. This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed rice. The standard red curry paste contains shrimp paste, which renders it inappropriate for vegetarians. There are, however, vegetarian red curry pastes available.

Some of the ingredients for the paste
Red curry paste itself is the core flavouring for a number of other non-related dishes such Thot man pla (fish cakes) and sai ua (grilled Chiang Mai sausage).”

Reposted from Wikipedia.

Dinner at s@mple is server from 5pm to 11pm Sunday through Thursday, and 5pm to 12pm Friday and Saturday.



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s@mple lunch hours

Monday:     Closed for Lunch
Tuesday:     Closed for Lunch
Wednesday:   Closed for Lunch
Thursday:     11:30pm - 3:30pm
Friday:     11:30am - 3:30pm
Saturday Brunch: 10:00am - 3:30pm
Sunday:   Closed for lunch

intermezzo menu from 3:30 to 7pm

Join us1 n. morris st. | richmond, va 23220 E-Mailinfo@samplerichmond.com
Phone804 248 9157
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s@mple dinner hours

Monday:     5pm - 11pm
Tuesday:     5pm - 11pm
Wednesday:     5pm - 11pm
Thursday:     5pm - 11pm
Friday:     5pm - 12pm
Saturday:     5pm - 12pm
Sunday:     5pm - 11pm

bar open until 2am

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