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

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h
Porcije: 4
Težina: Srednje

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Priprema

Sastojci

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

garnish

2 komred chili, sliced, for garnish(neobavezno)

Oprema

wok · large pot · knife

Postupak

Korak po korak

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

Pravilno čuvanje

Čuvanje

Store leftover curry in an airtight container in the refrigerator.

Podgrijavanje

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