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 porsiyon
Cuisine: thai
Ingredients: 300 g roasted duck boneless, skin on, cut into bite-sized pieces; 800 ml coconut milk full-fat; 4 yemek kaşığı Thai red curry paste; 200 g bamboo shoots sliced, drained; 150 g cherry tomato halved; 100 g pineapple fresh, cubed; 0,5 su bardağı thai basil leaves; 4 adet kaffir lime leaves torn; 2 adet red chili sliced, for garnish (isteğe bağlı); 2 yemek kaşığı fish sauce; 1 yemek kaşığı palm sugar grated or finely chopped; 1 yemek kaşığı 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 tarafından hazırlanan özgün tarif

Toplam süre: 1 sa.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: kabuklular, balık ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

300 groasted duck, boneless, skin on, cut into bite-sized pieces
800 mlcoconut milk, full-fat
4 yemek kaşığıThai red curry paste
200 gbamboo shoots, sliced, drained
150 gcherry tomato, halved
100 gpineapple, fresh, cubed
0,5 su bardağıthai basil leaves
4 adetkaffir lime leaves, torn
2 yemek kaşığıfish sauce
1 yemek kaşığıpalm sugar, grated or finely chopped
1 yemek kaşığıvegetable oil

garnish

2 adetred chili, sliced, for garnish(isteğe bağlı)

Ekipman

wok · large pot · knife

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

Store leftover curry in an airtight container in the refrigerator.

Yeniden ısıtma

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