RED CURRY WITH ROASTED DUCK/ Gang Phed Ped Yang

Name: RED CURRY WITH ROASTED DUCK/ Gang Phed Ped Yang
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 serving(s)
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

Be the first to review this recipe

Recipe by Kookie T.

Red Curry with Roasted Duck is popular on my Thai restaurant

READY IN: 40mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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.

Submit a Recipe Correction