Roasted Duck & Red Curry, 'Kaeng Phed Ped Yang'
In Thailand this recipe is often served at special events, such as a wedding or formal ceremony. Try to use rambutan as per the recipe, it really goes well with the flavors. We got a roasted duck locally for $17, and had it cut into pieces with a cleaver. The duck was so big that we only used half of it for this recipe.
For 4 Person(s)
- 1 Roasted Duck, Deboned and Cut into 1 Inch strips
- 2 1/2 Cups Coconut Milk
- 10 Cherry Tomatoes
- 1/2 Cup Thai Baby eggplant
- 6 Rambutans, Cut into Bite-sized Pieces
- 5 Fresh Kaffir Lime Leaves, Torn into small pieces
- 1 1/2 Teaspoon Palm Sugar
- 1/2 Teaspoon Salt
- 1 Tablespoon Fish Sauce
- 1/2 Cup Water or Chicken Stock
- 1 1/2 Tablespoon Vegetable Oil
- 3 Tablespoons Red Curry Paste
- 1/2 Cup Fresh Thai Basil
- 5 Fresh Thai Chiles
Method for Roasted Duck & Red Curry, 'Kaeng Phed Ped Yang'
Heat vegetable oil in large soup pot over medium low heat, and add red curry paste. Cook until fragrant. Add coconut milk stir well, crank up the heat to medium high, bring to a boil. Add chicken stock, sliced red chilis, eggplants, tomatoes, rambutans and lime leaves. Stir and reduce the heat to medium low. Season with sugar, salt and fish sauce, mix thoroughly. Add roasted duck, bring to a boil, add fresh basil. Remove from heat. Serve with Somen noodle or steamed jasmine rice.
Note: After adding the duck, don't stir too much, it will cause the duck skin separate from the meat. Mai Seuy! Also, cooked rambutan in rich coconut curry soup tastes good, add more if you'd like.