18 February, 2013
Red Curry with Roasted Duck recipe
Red Curry with Roasted Duck recipe
(Kang Phed Ped Yang)
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.
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.
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.
3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl.