Gaeng Phet Ped Yang
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 oppskrift av Forkin
- Total tid
- 1 t
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
Allergeninformasjon: kan inneholde krepsdyr, fisk og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 300 groasted duck, boneless, skin on, cut into bite-sized pieces
- 800 mlcoconut milk, full-fat
- 4 ssThai red curry paste
- 200 gbamboo shoots, sliced, drained
- 150 gcherry tomato, halved
- 100 gpineapple, fresh, cubed
- 0,5 koppthai basil leaves
- 4 stk.kaffir lime leaves, torn
- 2 ssfish sauce
- 1 sspalm sugar, grated or finely chopped
- 1 ssvegetable oil
garnish
- 2 stk.red chili, sliced, for garnish(valgfritt)
Utstyr
wok · large pot · knife
Fremgangsmåte
Trinn for trinn
- 1
Heat the vegetable oil in a large pot or wok over medium heat.
Omtrent 1 min
- 2
Add the red curry paste and stir-fry for 2-3 minutes until fragrant, breaking it up to release its aroma.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 5 min
- 5
Stir in the remaining coconut milk, bamboo shoots, kaffir lime leaves, fish sauce, and palm sugar.
Omtrent 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.
Omtrent 15 min
Kokkens tips: 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.
Omtrent 3 min
Kokkens tips: Avoid overcooking the tomatoes and pineapple to keep their freshness.
- 8
Stir in the Thai basil leaves just before serving.
Omtrent 1 min
Kokkens tips: 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.
Hold den god
Store leftover curry in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through.