Subj : Gaeng Phed Ped Yang (Roast Duck Curry)
To   : All
From : Ben Collver
Date : Thu Jan 30 2025 17:56:52

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gaeng Phed Ped Yang (Roast Duck Curry)
 Categories: Duck, Thai
      Yield: 4 Servings

    1/2    Roasted duck (1-1/2 lb /
           - 675 g)
    1/2 c  Coconut cream (125 ml)
      2 tb Red curry paste
  1 1/2 c  Thin coconut milk (375 ml)
      1 lg Tomato; cut in wedges -OR-
      2 sm Tomatoes; cut in wedges
    1/2 c  Seedless grapes or
           - diced pineapple (60 g)
      1 c  Pea-sized eggplants (150 g)
           - -OR-
      1 sm Eggplant; cut into
           -bite-sized chunks
      3    Kaffir lime leaves
      2 tb Fish sauce
      1 ts Sugar
    1/2 ts Salt
     10    Thai basil leaves
      2    Red or green chilies;
           - up to 4,
           - cut into strips

  Preparation time: 15 minutes
  Cooking time: 20 minutes

  Remove all bones from the duck and cut meat into bite-sized pieces.

  Place the coconut cream in a saucepan and heat over medium heat. Add
  the red curry paste, stirring well.

  Add the duck and stir well, then add the coconut milk, tomatoes,
  eggplant, grapes or pineapple (if using), kaffir lime leaves, fish
  sauce, sugar, and salt. Bring to a boil, then remove from heat.

  Sprinkle with the basil leaves and red or green chilies. Serve with
  plain rice.

  Recipe by The Food of Thailand, Sven Krauss, 2015

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