Kaeng Phed Ped Yang will amaze you with its marvelous, complex, and elegant combination of textures and flavors.
Kaeng Phed Ped Yang (Thai Roasted Duck in Red Curry) Recipe-
- 1 whole duck (7 or 8 lb.), roasted, deboned, meat cut into 1” strips (Or you can buy a whole duck lobe, already deboned)
- 2-1/2 cups unsweetened coconut milk
- 12 cherry tomatoes
- 1 cup chopped fresh Indian baby eggplants
- 8 to 12 rambutan fruits, shelled, meat cut into bite-sized pieces (Rambutans taste delicious cooked in a coconut curry sauce like this recipe, so put in as many as you want, as an additional taste treat)
- 5-6 fresh kaffir lime leaves, shredded
- 1-1/2 to 2 tsp. palm sugar
- ½ tsp. freshly ground coarse sea salt
- 1 tbsp. Thai fish sauce
- ½ cup Chinese chicken broth
- 1-1/2 tbsp. vegetable oil
- 3 tbsp. Thai red curry paste
- ½ cup fresh Thai basil
- 2 to 3 (depending on how hot you want it – trust me, these little peppers are torrid!!) Thai hot chili peppers, minced (note: remove seeds for less hot/spicy, leave them in for super-hot/spicy)
- If your duck is not yet roasted, roast it to juicy, cooked-through perfection, then allow it to cool enough to cut the meat into 1” strips (leave the skins on!) before starting the next steps.
- Over medium-low heat, heat up the vegetable oil in a large cooking pot, then add in the red curry paste, and gently cook until nice and fragrant.
- Turn the heat up to medium-high, and add in the coconut milk, stir well, and then bring the mixture up to a boil.
- Now add in the chicken stock, eggplants, rambutans, minced chilis, tomatoes, and kaffir lime leaves. Stir the mixture together well, and then turn the heat back down to medium-low.
- Season the mixture with salt, fish sauce and sugar, again mixing and blending together well.
- Now into the pot goes the sliced roasted duck. Bring the ingredients to a boil, and stir just gently—you don’t want the duck skin to get loosened from the meat.
- After a few minutes, add fresh basil and cook for just one more minute, then take your pot of Kaeng Phed Ped Yang off the burner.
- Kaeng Phed Ped Yang is traditionally (and best) served over freshly steamed jasmine rice or boiled somen noodles.
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