RED CURRY WITH ROASTED DUCK/ Gang Phed Ped Yang

photo by Kookie T.
- Ready In:
- 40mins
- Ingredients:
- 12
- 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.
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