RECIPES OF THAILAND

Roast Duck Curry Recipe - Gaeng Ped

Snake beans or pea aubergines added at the last moment, adds a slightly crunchy texture

to the smooth curry and provide a foil to the richness of the roasted duck.

Ingredients :

1

150 g

125 ml

375 ml

3 tablespoons

2 tablespoons

1 teaspoon

1/2 teaspoon

3 pieces

4 pieces

10 pieces

4 pieces

Roasted duck (Purchase from an Asian barbecue shop/restaurant)

Pea-sized eggplants (aubergines) or 1 eggplant cut into 1cm slices

Coconut cream

Thin coconut milk

Red curry paste

Fish sauce ( Nam Pla )

Sugar

Salt

Large tomatoes, cut in wedges

Kaffir lime leaves

Basil Leaves ( Horapa )

Red or green chilies, cut into fine strips

• Debone duck and cut up meat into bite-sized pieces

• Heat coconut cream over medium heat and add in the red curry paste, stir well

• Add the duck pieces, then add the remaining coconut milk, tomatoes, eggplants, kaffir lime leaves, fish sauce, sugar and salt. Bring to a boil and remove from heat

• Sprinkle with basil leaves and red or green chilies. Serve with plain rice.

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