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人分
Cuisine: thai
Ingredients: 300 g roasted duck boneless, skin on, cut into bite-sized pieces; 800 ml coconut milk full-fat; 4 大さじ Thai red curry paste; 200 g bamboo shoots sliced, drained; 150 g cherry tomato halved; 100 g pineapple fresh, cubed; 0.5 カップ thai basil leaves; 4 個 kaffir lime leaves torn; 2 個 red chili sliced, for garnish (お好みで); 2 大さじ fish sauce; 1 大さじ palm sugar grated or finely chopped; 1 大さじ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間
人数: 4
難易度: 普通

アレルゲン情報： 甲殻類、魚、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

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

garnish

2 個red chili, sliced, for garnish(お好みで)

調理器具

wok · large pot · knife

作り方

手順

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

おいしく保存

保存方法

Store leftover curry in an airtight container in the refrigerator.

温め直し

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