Roasted Duck Curry Recipe (Kaeng Phed Ped Yang)

templeofthai.com

Amporn W Loveless

1 ⅓ cup coconut cream, reserve 2 tablespoons (30ml) for garnish

2 ¼ 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 ½ inch (1 cm) pieces

1 ½ 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)

¾ cup (1 oz, 30g) sweet basil leaves (reserve some for garnish)

Directions at templeofthai.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer