Roast Duck with Red Curry: Gaeng Phed Ped Yang

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Roast Duck with Red Curry: Gaeng Phed Ped Yang

Monday, March 7, 2011 , Posted by Mr.computer at 6:47 PM

Roast Duck with Red Curry: Gaeng Phed Ped Yang.

This version of red curry is very popular in my restaurant as it makes a change to the normal curries. It is quite rich due to the duck but pineapple is added to counter this richness. If you are used to eating Thai curries I think you will definitely enjoy this as it is a good variation.

Ingredients for Roast Duck with Red Curry

240	g	roast duck (thinly sliced)
100	g	red curry paste
250	ml	thick coconut milk (keep 30mls (2 tablespoons) set aside to use as a garnish )
250	ml	thin coconut milk
3		kaffir lime leaves (2 torn into pieces discarding the stem and 1 shredded)
40	g	green peppercorns, young,
4		egg plants, big (cut into 1cm (1/2 inch) pieces)
50	g	egg plants, small
150	g	pineapple (cut into bite-sized pieces)
6		cherry tomatoes
10		grapes
30	g	sweet basil leaves (keep some for garnish)
1		red chilli, big (sliced (keep some for garnish))
		Sauce
30	ml	fish sauce
30	ml	soy sauce
10	g	sugar
20	g	palm sugar

How to make Roast Duck with Red Curry

Put the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out.
Then add the red curry paste and fry for 1-2 minutes.
Once the paste is cooked add the thin coconut milk and when it is boiling, add the kaffir lime leaves, young, green peppercorns, big egg plants, small egg plants, pineapple and cherry tomatoes and simmer for 3 minutes.
Then add the grapes, sweet basil leaves, big, red chilli, sauce ingredients and duck and simmer for another 3 minutes.
Then turn off the heat and serve garnished with the remaining basil leaves, big, red chilli and thick coconut milk.

Thank you : http://www.thaicookeryschool.com

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