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

Оригінальний рецепт від Forkin

Загальний час: 1 год
Порції: 4
Складність: Середньо

Інформація про алергени: може містити ракоподібні, риба і соя. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.

Підготовка

Інгредієнти

300 groasted duck, boneless, skin on, cut into bite-sized pieces
800 mlcoconut milk, full-fat
4 ст. л.Thai red curry paste
200 gbamboo shoots, sliced, drained
150 gcherry tomato, halved
100 gpineapple, fresh, cubed
0,5 склянкаthai basil leaves
4 шт.kaffir lime leaves, torn
2 ст. л.fish sauce
1 ст. л.palm sugar, grated or finely chopped
1 ст. л.vegetable oil

garnish

2 шт.red chili, sliced, for garnish(за бажанням)

Приладдя

wok · large pot · knife

Спосіб приготування

Крок за кроком

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

Правильне зберігання

Зберігання

Store leftover curry in an airtight container in the refrigerator.

Розігрівання

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