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 portioner
Cuisine: thai
Ingredients: 300 g roasted duck boneless, skin on, cut into bite-sized pieces; 800 ml coconut milk full-fat; 4 spsk. Thai red curry paste; 200 g bamboo shoots sliced, drained; 150 g cherry tomato halved; 100 g pineapple fresh, cubed; 0,5 kop thai basil leaves; 4 stk. kaffir lime leaves torn; 2 stk. red chili sliced, for garnish (valgfrit); 2 spsk. fish sauce; 1 spsk. palm sugar grated or finely chopped; 1 spsk. 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.

En original opskrift af Forkin

Tid i alt: 1 t.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde krebsdyr, fisk og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

300 groasted duck, boneless, skin on, cut into bite-sized pieces
800 mlcoconut milk, full-fat
4 spsk.Thai red curry paste
200 gbamboo shoots, sliced, drained
150 gcherry tomato, halved
100 gpineapple, fresh, cubed
0,5 kopthai basil leaves
4 stk.kaffir lime leaves, torn
2 spsk.fish sauce
1 spsk.palm sugar, grated or finely chopped
1 spsk.vegetable oil

garnish

2 stk.red chili, sliced, for garnish(valgfrit)

Udstyr

wok · large pot · knife

Fremgangsmåde

Trin for trin

1
Heat the vegetable oil in a large pot or wok over medium heat.
Ca. 1 min.
2
Add the red curry paste and stir-fry for 2-3 minutes until fragrant, breaking it up to release its aroma.
Ca. 3 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 5 min.
5
Stir in the remaining coconut milk, bamboo shoots, kaffir lime leaves, fish sauce, and palm sugar.
Ca. 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: Avoid overcooking the tomatoes and pineapple to keep their freshness.
8
Stir in the Thai basil leaves just before serving.
Ca. 1 min.
Kokkens note: 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.

Bevar den gode smag

Opbevaring

Store leftover curry in an airtight container in the refrigerator.

Genopvarmning

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