This delicious but simple Roast Duck with Red Curry Recipe can be quite expensive in restaurants, however it can be prepared easily at home using a roasted duck.
Thai: gaeng phed ped yang.
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
- 1 roasted duck, deboned and cut into bite size pieces
- 1 cup pineapple chunks
- 4 fresh kaffir lime leaves, torn
- 1 tbsp palm sugar
- 1 can coconut milk
- 12 cherry tomatoes
- 1 cup eggplant, cubed
- 1/2 tsp salt
- 2 tbsp fish sauce
- 1/2 cup chicken stock
- 1 tbsp vegetable oil
- 3 tbsp red curry paste (see recipe here)
Preparation:
- Heat 1/4 cup coconut milk in a wok over medium-high heat for 3-4 minutes or until oil starts to separate from milk. Add curry paste and stir for 2-3 minutes or until roasted and fragrant.
- Add remaining coconut milk and cream and bring to the boil, then add lime leaves and eggplant. Cook for 3-5 minutes or until eggplant starts to soften.
- Add remaining ingredients to wok and cook for a further 3 minutes or until heated through.
- Serve with steamed rice or noodles.
