Thai Red Curry With Roasted Duck or Kaeng Phed Ped Yang is a unique dish of roast duck in a spicy red curry. In Thai restaurants it can be quite expensive to order. So, it is useful to know how to cook. The ingredients will vary a bit from book to book. For this recipe I like to add pineapple, rambutan, grape and sometime I have add lychee or any seasonal fruits…make it more favor and natural sweet by tropical fruits you have add. Serve hot as part of a main meal.
Ingredients:
- 1 roasted duck, deboned and cut into well sized pieces
- 3 pieces of pineapple, cut into bite sized pieces
- 2 rambutan, seedless
- 5 cherry tomatoes
- 4-5 grapes
- 3 eggplant, cut into bite-sized
- 5-6 pea eggplant
- 2-3 fresh kaffir lime leaves
- 1 tsp palm sugar
- 1 cups coconut milk
- ½ tsp salt
- 2 tbsp fish sauce
- ½ cup of water or chicken stock
- 1 tbsp cooking oil
- 1 tbsp red curry paste
- 1 red pepper sliced for decorate (option)
- A handful of sweet basil
- Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add a little of coconut milk and stir until mixed thoroughly and continue add coconut milk 2-3 times and stir until coconut milk is finish.
- Add the roasted duck and stir often, add water, tomatoes, pineapples, rambutan, grape, eggplants, kaffir lime leaves and continue stirring until boiling.
- Add sugar, salt, and fish sauce to taste. Let’s boiling other 1-2 minutes.
- Remove from heat. Transfer to a serving bowl. Sprinkle with sweet basil and red pepper sliced.
- Serve immediately with hot stream rice.
