RECIPE > SOUPS & CURRIES > ROASTED DUCK RED CURRY (Kaeng Phed Ped Yang) Print

ROASTED DUCK RED CURRY (Kaeng Phed Ped Yang)

In this dish, tender slices of duck are added to a curry broth made from a variety of Thai exotic herbs and spices making a delightful and aromatic concoction.

Ingredients:

1 roasted duck, deboned and cut into 1-inch strips

2 1/2 cups Coconut Milk

10 cherry tomatoes

10 grapes

4 kaffir leaves, torn

1 teaspoon sugar

1/2 teaspoon salt

2 tablespoons Fish Sauce

1/2 cup chicken broth

1 1/2 tablespoons vegetable oil

3 tablespoons Red Curry Paste

Jasmine Rice

Instructions:

1. Heat vegetable oil in a wok. Add curry paste and stir well. Then add 3/4 cups coconut milk. Mix thoroughly.

2. Add duck and stir well. Pour this mixture into a pot and add the remaining coconut milk, broth, tomatoes, grapes, lime leaves, sugar, salt and fish sauce. Bring the mix to a boil.

3. Remove from heat and serve with a bowl of Jasmine Rice.