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| Kang Phed Ped Yang is a unique dish of roast duck in a spicy red curry. It combines kaffir lime leaves and many ingredients. Serve hot as part of a main meal. |
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| Ingredient |
| 1 roasted duck, deboned and cut into well sized pieces |
| 5 pieces of pineapple, cut into bite sized pieces |
| 4 fresh kaffir lime leaves, chopped |
| 1 teaspoon sugar |
| 2 1/2 cups coconut milk |
| 8 cherry tomatoes |
| 1 cup eggplant, cut into bite-sized pieces |
| 1/2 teaspoon salt |
| 2 tablespoons fish sauce |
| 1/2 cup water (or chicken stock) |
| 1 1/2 tablespoons vegetable cooking oil |
| 3 tablespoons red curry paste |
| Preparation |
| 1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly. |
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| 2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce. |
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| 3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl. |
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