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