Gaeng Phet Ped Yang

Förberedelser

Ingredienser

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Steg för steg

1. 1

   Heat the vegetable oil in a large pot or wok over medium heat.

   Cirka 1 min

2. 2

   Add the red curry paste and stir-fry for 2-3 minutes until fragrant, breaking it up to release its aroma.

   Cirka 3 min

   Kockens tips: Stirring the curry paste well helps to deepen its flavor.

3. 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.

   Cirka 5 min

   Kockens tips: This step is crucial for developing the rich flavor of the curry.

4. 4

   Add the roasted duck pieces and continue to simmer for 5 minutes, allowing the duck to absorb the curry flavors.

   Cirka 5 min

5. 5

   Stir in the remaining coconut milk, bamboo shoots, kaffir lime leaves, fish sauce, and palm sugar.

   Cirka 1 min

6. 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.

   Cirka 15 min

   Kockens tips: Taste and adjust seasoning with more fish sauce or palm sugar if needed.

7. 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.

   Cirka 3 min

   Kockens tips: Avoid overcooking the tomatoes and pineapple to keep their freshness.

8. 8

   Stir in the Thai basil leaves just before serving.

   Cirka 1 min

   Kockens tips: The basil adds a fresh, aromatic finish; don't cook it for too long.

9. 9

   Garnish with sliced red chili if desired and serve hot with steamed jasmine rice.