Red Curry with Roast Duck (Kaeng Phed Ped Yang) Recipe
Ingredients
1/2 roasted duck
1/4 cup red curry paste
2 1/2 coconut milk
1/2 cup pineapple, cut in bite-size
10 cherry tomatoes, cut in half
2 kaffir lime leaves, torn
1 tablespoon palm sugar
2 tablespoons tamarind juice (optional)
1/2 teaspoon salt
1/2 cup water or chicken stock
1 tablespoon cooking oil
1 red spur chili, slices for garnish
Kaffir lime leaves for garnish
Preparations:
1. De-bone the duck and cut the flesh diagonally into slices about 1/2 cm thick.
2. Fry the curry paste in oil over medium low heat until fragrant. Add 1 cup of coconut milk, stir thoroughly until red oil surfaces.
3. Add the duck meat and sautéed for 1 minute. Transfer the mixture to a pot, add the remaining coconut milk and chicken stock, stir well. Add the pineapple, tomatoes and kaffir lime leaves.
4. Season to taste with palm sugar, tamarind juice and salt. Continue cooking until the mixture returns to boil, then turn off the heat.
5. Spoon onto a serving dish, garnish with kaffir lime leaves and spur chili.
Serve hot with steamed rice.
