-Thailand Food-: Kaeng Pet Phet Yang ( Roasted Duck in Red Curry )

Hello , guys !♥

We meet again in this post to discuss the delicious cuisine of Thailand.

Thailand has a lot of creative cuisine.

For example , roast duck with red curry . this is the creation of Red Curry , Thailand cuisine is discussed in the previous post.

Want to know more about this recipe ?

check it out ! ≈(¯▼¯≈)(≈¯▼¯)≈

Red Curry with Roasted Duck is one of the most popular types of curries in Thai restaurants outside of Thailand. See our Homemade Red Curry Paste recipe or if you are short of time, substitute ready-made curry paste with great results.

Ingredients

1 1/3 cup coconut cream, reserve 2 tablespoons (30ml) for garnish
2 1/4 cup coconut milk
6 oz (200g) roast duck, thinly sliced
1.76 oz (50g) red curry paste
3 tablespoons Thai fish sauce
1 tablespoon (20g) palm sugar
3 kaffir lime leaves: 2 torn into pieces, discarding the stem and 1 finely shredded (for garnish)
1 large eggplant, cut into 1/2 inch (1 cm) pieces
1 1/2 cup (5oz, 150g) fresh pineapple, cut into bite-sized pieces (1 inch x 1.5 inch)
6 small cherry tomatoes (4 oz, 100 grams)
10 seedless grapes (optional)
3/4 cup (1 oz, 30g) sweet basil leaves (reserve some for garnish)

ingredients of roast duck in red curry

Preparation

Pour the coconut cream into a wok or sauce pan and simmer for 2 minutes, stirring constantly, until the coconut oil begins to separate out.
Add the curry paste, fish sauce, palm sugar and torn kaffir lime leaves. Simmer for 2 more minutes.
Add the duck and eggplant. Bring to a boil. Then add the coconut milk and simmer for 5 minutes.
Add the pineapple and cherry tomatoes and simmer for 2 minutes. Then add the grapes (if using) and sweet basil leaves. Turn off the heat and serve garnished with the remaining kaffir lime leaves, sweet basil and a few spoonfuls of thick coconut milk.