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99 Thai Recipes |
Serves 4 persons
Red roasted Duck Curry / GAENG PHED PET YANG
Roasted duck, deboned and cut into 1 inch strips 1 piece
Red curry paste 3 tbsp.
Vegetable oil 1 1 tbsp.
Coconut milk 2 1 cups
Water (or chicken stock) 1 cup
Cherry tomatoes, 10 pcs.
Thai Eggplant, quartered 1 cup
Kaffir lime leaves, halved 4 leaves
Fish sauce 2 tbsp.
Salt 1 tsp.
sugar 1 tsp.
Put vegetable oil into wok over medium heat and add the red curry paste, add 3 cups coconut milk and stir to mix thoroughly
Add the duck and stir well. Next, pour the mixture into the pot, add the remaining coconut milk, water, tomatoes, and eggplants, Kafir lime leaves, sugar, salt and fish sauce. Bring to a boil and remove from heat.
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