Roast Duck with Red Curry
Gaeng Phed Ped Yang - แกงเผ็ดเป็ดย่าง
Description
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
| 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 |
Instructions
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.