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.
Forkin 的原创食谱
- 总用时
- 1小时
- 份量
- 4
- 难度
- 中等
过敏原信息： 可能含有甲壳类、鱼类和大豆。如有过敏，请务必查看配料包装。
备料
配料
仅转换显示单位；食谱用量保持等值。
配料
- 300 groasted duck, boneless, skin on, cut into bite-sized pieces
- 800 mlcoconut milk, full-fat
- 4 汤匙Thai red curry paste
- 200 gbamboo shoots, sliced, drained
- 150 gcherry tomato, halved
- 100 gpineapple, fresh, cubed
- 0.5 杯thai basil leaves
- 4 个kaffir lime leaves, torn
- 2 汤匙fish sauce
- 1 汤匙palm sugar, grated or finely chopped
- 1 汤匙vegetable oil
garnish
- 2 个red chili, sliced, for garnish(可选)
厨具
wok · large pot · knife
做法
分步操作
- 1
Heat the vegetable oil in a large pot or wok over medium heat.
约 1分钟
- 2
Add the red curry paste and stir-fry for 2-3 minutes until fragrant, breaking it up to release its aroma.
约 3分钟
烹饪提示： 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.
约 5分钟
烹饪提示： 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.
约 5分钟
- 5
Stir in the remaining coconut milk, bamboo shoots, kaffir lime leaves, fish sauce, and palm sugar.
约 1分钟
- 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.
约 15分钟
烹饪提示： 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.
约 3分钟
烹饪提示： Avoid overcooking the tomatoes and pineapple to keep their freshness.
- 8
Stir in the Thai basil leaves just before serving.
约 1分钟
烹饪提示： 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.
妥善保存
Store leftover curry in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through.
更多食谱
所有食谱伊斯法罕白亚尼（羊肉肺脏饼）
这道传统的伊斯法罕菜肴以细碎的羊肉和羊肺为主，与香料一起烹煮，然后盛在特制的扁面包（nan-e beryani）上，通常还会用新鲜香草点缀。它是一道浓郁美味的主菜，通常在午餐时享用。
2小时