Red Curry with Grilled Duck (Gaeng Phed Ped Yang)

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Ingredients:

  • 4 black grapes (seeds removed)
  • 1/4 cup 1.25 cm sliced pineapple ring
  • 1 tsp palm sugar
  • 2 tsp fish sauce / soy sauce
  • 1 kaffir lime leave
  • 1/2 red & green chilli (10 cm)
  • 20 g sweet basil leaves
  • 1 tbsp vegetable oil
  • 20 g red curry paste
  • 1/4 cup coconut cream
  • 50 g grilled duck breast
  • 3/4 cup coconut milk
  • 5 Thai egg plants (pea size)
  • 4 cherry tomatoes

Directions:

  1. Prepare the duck by slicing it diagonally.
  2. Heat oil in a wok and add red curry paste, coconut cream and bring to boil over medium-high heat, stirring continuously.
  3. Add the grilled duck, fish or soy sauce, sugar, coconut milk, egg plant, pineapple, tomato and cook.
  4. Next season with fish sauce or soy sauce, sugar, and salt and boil until all is cooked (5 min.).
  5. Add kaffir lime leaves, chilli, and sweet basil leaves stir to mix and turn off the heat.

Notes:

This recipe is a small portion, meant for tasting.