Poultry > Thailand > Kaeng Phed Ped Yang >
Kaeng Phed Ped Yang
Red Curry Roasted Duck
1-1/3 C coconut cream
2-1/4 C coconut milk
6 oz. roast duck, thinly sliced
3 TBS red curry paste
3 TBS fish sauce
1 TBS palm sugar
3 kaffir lime leaves, stems discarded & torn into pieces*
1 large eggplant, cut into 1/2-inch slices
1 C fresh or canned pineapple, cut into bite-sized pieces
6 cherry tomatoes
10 seedless grapes (optional)
3/4 C sweet basil leaves (for garnish)
Pour coconut cream into a large skillet or wok; simmer for two minutes, stirring constantly, until coconut oil begins to separate. Add curry paste, fish sauce, palm sugar and torn kaffir lime leaves (or lime zest). Simmer mixture for another two minutes. Add roasted duck and eggplant; bring mixture to a boil. Add coconut milk and reduce heat to simmer; cook for about five minutes, stirring occasionally. Add pineapple pieces and cherry tomatoes; simmer for two minutes. Add seedless grapes. Remove from heat; garnish with sweet basil leaves and serve.
*Note: Kaffir lime leaves are common in Indonesia. Substitute with lime zest (3 teaspoons zest for 3 lime leaves).
*Red Curry Roasted Duck image (C) Terence Ong (2007). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Thai Cookery
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
