Red Curry with Roasted Duck [Kang Phed Ped Yang] แกงเผ็ดเป็ดย่าง

Red Curry with Roasted Duck Ingredients

1. 1 roasted duck, deboned and cut into well sized pieces

2. 5 pieces of pineapple, cut into bite sized pieces

3. 4 fresh kaffir lime leaves, chopped

4. 1 teaspoon sugar

5. 2 1/2 cups coconut milk

6. 8 cherry tomatoes

7. 1 cup eggplant, cut into bite-sized pieces

8. 1/2 teaspoon salt

9. 2 tablespoons fish sauce

10. 1/2 cup water (or chicken stock)

11. 1 1/2 tablespoons vegetable cooking oil

12. 3 tablespoons red curry paste

Red Curry with Roasted Duck Preparations

1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.

2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.

3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl.