Name: Roast duck with red curry (Gaeng phed ped yang)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: asian
Ingredients: 375ml coconut milk; 115.50 gm basic Thai red curry paste (see related recipe); 125ml coconut cream; 3 makrut lime leaves, torn; 4 Thai apple eggplant, cut in half; 1/2 roast duck*, cut into bite-size pieces; 200g pineapple, cut into 2cm pieces; 10 grape tomatoes; 82.50 ml red seedless grapes; 250.00 ml Thai basil leaves; 48.80 gm fish sauce; 21.00 gm soy sauce; 20.00 gm caster sugar; 20.00 ml grated palm sugar; Steamed jasmine rice, to serve

Roast duck with red curry (Gaeng phed ped yang)

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Spicy Thai red curry: quick, easy, and satisfyingly warm.

Ingredients:

375ml coconut milk
115.50 gm basic Thai red curry paste (see related recipe)
125ml coconut cream
3 makrut lime leaves, torn
4 Thai apple eggplant, cut in half
1/2 roast duck*, cut into bite-size pieces
200g pineapple, cut into 2cm pieces
10 grape tomatoes
82.50 ml red seedless grapes
250.00 ml Thai basil leaves
48.80 gm fish sauce
21.00 gm soy sauce
20.00 gm caster sugar
20.00 ml grated palm sugar
Steamed jasmine rice, to serve

Instructions:

In a wok, heat 1/4 cup of coconut milk over medium-high heat until oil starts to separate. Stir in curry paste until roasted and fragrant. Pour in the rest of the coconut milk and cream, bring to a boil. Add lime leaves and eggplant, cook until eggplant softens.
Combine the rest of the ingredients in the wok and cook for an additional 3 minutes, or until everything is heated through. Serve promptly with steamed rice.

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