RED CURRY WITH ROASTED DUCK/ Gang Phed Ped Yang
Ready In: 40 mins
Serves: 2
Ingredients
- 2 1⁄4 cups coconut milk
- 200 g roast duck, thinly sliced
- 1 7⁄8 ounces red curry paste
- 3 tablespoons Thai fish sauce
- 1 tablespoon sugar
- 1 tablespoon palm sugar
- 6 small cherry tomatoes
- 1 1⁄2 cups fresh pineapple
- 10 seedless grapes (optional)
- 1⁄2 cup paprika, 1/2 babyeggplant, 1/2 sweetcorn
- 3⁄4 cup sweet basil
- 4 fresh lime leaves, chopped
Directions
- Pour the oil into a wok add he curry paste and coconut milk low heatstir until mixed until the coconut oil begins to separate out.
- Add the fish sauce, palm sugar sugar and torn lime leaves. Simmer for 2 more minutes.
- Add the duck.
- Add the coconut milk and simmer for 5 minutes add paprika,baby eggplant Sweetcorn,grapes tomatoes,pineapple and Sweet basil.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off