Main CourseDinner

Gaeng Phet Ped Yang

Name: Gaeng Phet Ped Yang
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 racions
Cuisine: thai
Ingredients: 300 g roasted duck boneless, skin on, cut into bite-sized pieces; 800 ml coconut milk full-fat; 4 cs Thai red curry paste; 200 g bamboo shoots sliced, drained; 150 g cherry tomato halved; 100 g pineapple fresh, cubed; 0,5 tassa thai basil leaves; 4 u kaffir lime leaves torn; 2 u red chili sliced, for garnish (opcional); 2 cs fish sauce; 1 cs palm sugar grated or finely chopped; 1 cs vegetable oil

This is a rich and aromatic Thai red curry featuring roasted duck. The curry is balanced with sweet, spicy, and savory notes, enhanced by a medley of vegetables and fresh herbs.

Una recepta original de Forkin

Temps total: 1 h
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir crustacis, peix i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

300 groasted duck, boneless, skin on, cut into bite-sized pieces
800 mlcoconut milk, full-fat
4 csThai red curry paste
200 gbamboo shoots, sliced, drained
150 gcherry tomato, halved
100 gpineapple, fresh, cubed
0,5 tassathai basil leaves
4 ukaffir lime leaves, torn
2 csfish sauce
1 cspalm sugar, grated or finely chopped
1 csvegetable oil

garnish

2 ured chili, sliced, for garnish(opcional)

Estris

wok · large pot · knife

Elaboració

Pas a pas

1
Heat the vegetable oil in a large pot or wok over medium heat.
Uns 1 min
2
Add the red curry paste and stir-fry for 2-3 minutes until fragrant, breaking it up to release its aroma.
Uns 3 min
Nota de cuina: Stirring the curry paste well helps to deepen its flavor.
3
Pour in about half of the coconut milk and bring to a gentle simmer, stirring occasionally until the oil separates and rises to the surface.
Uns 5 min
Nota de cuina: This step is crucial for developing the rich flavor of the curry.
4
Add the roasted duck pieces and continue to simmer for 5 minutes, allowing the duck to absorb the curry flavors.
Uns 5 min
5
Stir in the remaining coconut milk, bamboo shoots, kaffir lime leaves, fish sauce, and palm sugar.
Uns 1 min
6
Bring the curry back to a simmer and cook for 10-15 minutes, or until the bamboo shoots are tender and the flavors have melded.
Uns 15 min
Nota de cuina: Taste and adjust seasoning with more fish sauce or palm sugar if needed.
7
Add the cherry tomatoes and pineapple cubes, cooking for another 2-3 minutes until they are just heated through but still retain some texture.
Uns 3 min
Nota de cuina: Avoid overcooking the tomatoes and pineapple to keep their freshness.
8
Stir in the Thai basil leaves just before serving.
Uns 1 min
Nota de cuina: The basil adds a fresh, aromatic finish; don't cook it for too long.
9
Garnish with sliced red chili if desired and serve hot with steamed jasmine rice.

Conservació

Com conservar-ho

Store leftover curry in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through.