Red Curry With Roasted Duck Gang Phed Ped Yang Recipes

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RED CURRY WITH ROASTED DUCK/ GANG PHED PED YANG



RED CURRY WITH ROASTED DUCK/ Gang Phed Ped Yang image

Make and share this RED CURRY WITH ROASTED DUCK/ Gang Phed Ped Yang recipe from Food.com.

Provided by Kookie T.

Categories     Pineapple

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

2 1/4 cups coconut milk
200 g roast duck, thinly sliced
1 7/8 ounces red curry paste
3 tablespoons Thai fish sauce
1 tablespoon sugar
1 tablespoon palm sugar
6 small cherry tomatoes
1 1/2 cups fresh pineapple
10 seedless grapes (optional)
1/2 cup paprika, 1/2 babyeggplant, 1/2 sweetcorn
3/4 cup sweet basil
4 fresh lime leaves, chopped

Steps:

  • Pour the oil into a wok add he curry paste and coconut milk low heatstir until mixed until the coconut oil begins to separate out.
  • Add the fish sauce, palm sugar sugar and torn lime leaves. Simmer for 2 more minutes.
  • Add the duck.
  • Add the coconut milk and simmer for 5 minutes add paprika,baby eggplant Sweetcorn,grapes tomatoes,pineapple and Sweet basil.

Nutrition Facts : Calories 1114.5, Fat 97.4, SaturatedFat 61.9, Cholesterol 76, Sodium 2238.9, Carbohydrate 54.1, Fiber 12.1, Sugar 29.9, Protein 23.5

BIG JOHN'S THAI ROAST DUCK WITH RED CURRY



Big John's Thai Roast Duck With Red Curry image

Phead = Spicy; Ped = Duck; Yang = Roast Roasted duck with red curry is a meal the Thai people usually have only on special occasions. You can find fresh lychee at any asian market and many regular markets. If you cannot find it you can use either canned lychee or small grapes instead. This will make your curry taste a bit more sour but still delicious.

Provided by Big John

Categories     Duck

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 lb roast duck meat, chopped & Without Skin
1 2/3 cups coconut milk
1 tablespoon red curry paste
5 cherry tomatoes
10 lychees, Pits removed
1/2 cup cherry eggplant
4 kaffir lime leaves, shredded
1/4 cup sweet basil
1 Thai red chili pepper, sliced
1 teaspoon sugar
1/2 teaspoon fish sauce
1/3 cup water
2 cups jasmine rice, Cooked

Steps:

  • Remove leafy stalk end of cherry eggplant. Clean, then crush and soak in salted water to prevent discoloration.
  • In a saucepan, combine 1 cup of the coconut milk and the red curry paste over medium-low heat, stir often until the mixture comes to a slow boil.
  • Add duck meat and stir well. Add the remaining coconut milk and water. Mix well. Return to boil.
  • Stir in eggplant, lychee, chili and tomato.
  • Add sugar and fish sauce, mix well.
  • Add kraffir lime leaves and basil. Stir again and remove from heat.
  • Serve immediately. Spoon over Jasmine rice.

Nutrition Facts : Calories 1221.6, Fat 45.2, SaturatedFat 39.1, Sodium 258, Carbohydrate 186.8, Fiber 13, Sugar 27.4, Protein 20.9

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