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RED CURRY WITH ROASTED DUCK/ Gang Phed Ped Yang
At a Glance
- Total
- 40 min
- Servings
- 2.00 serving(s)
Categories
- Main Course
- Thai
- Simmered
Allergens
- Fish
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for RED CURRY WITH ROASTED DUCK/ Gang Phed Ped Yang brings together 2 1/4 cups coconut milk, 200 g roast duck, thinly sliced, 1 7/8 ounces red curry paste in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Wok
Ingredients
- 2 1/4 cups coconut milk
- 200 g roast duck, thinly sliced
- 1 7/8 ounces red curry paste
- 3 tablespoons Thai fish sauce
- 1 tablespoon sugar
- 1 tablespoon palm sugar
- 6 small cherry tomatoes
- 1 1/2 cups fresh pineapple
- 10 seedless grapes (optional)
- 1/2 cup paprika, 1/2 babyeggplant, 1/2 sweetcorn
- 3/4 cup sweet basil
- 4 fresh lime leaves, chopped
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Instructions
Pour the oil into a wok add he curry paste and coconut milk low heatstir until mixed until the coconut oil begins to separate out.
Add the fish sauce, palm sugar sugar and torn lime leaves. Simmer for 2 more minutes.
Add the duck.
Add the coconut milk and simmer for 5 minutes add paprika,baby eggplant Sweetcorn,grapes tomatoes,pineapple and Sweet basil.
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