Gaeng Phed Ped
Published: 06:12 PM,Dec 08,2018 | EDITED : 06:04 PM,Apr 27,2024
Ingredients 120 g Roasted duck 20 g Cherry tomatoes 20 g Lychee 20 g Pineapple 20 g Red Grapes 30 g Eggplant 10 g Baby Eggplant 3 g Red Big Chili
5 g Sweet Basils 30 g Red Curry paste 250 ml Coconut milk 15 ml Fish Sauce 3 g Sugar 5 g Palm Sugar 5 g Chicken Stock Powder 15 ml Cooking oil
Duck Marination 30 g Lemon glass 10 g Lemon leaves 3 g Salt 3 g Black pepper 15 ml Soya sauce 30 ml White Vinegar 5 ml Black Soya Sauce
METHODS
- Marinate the duck for 12 to 24 hours
- Roast the duck in the oven at 170 degrees Celsius for 60 to 70 minutes
- Fillet and slice the duck
- Heat cooking oil and add red curry paste, stir until fragrant
- Add coconut milk to the mixture
- Season with fish sauce, sugar, palm sugar and chicken stock powder
- Add eggplants, baby eggplant, cherry tomato, lychee, pineapple, red grapes and continue to cook
- Add the remaining ingredients until boiled
- Pour into bowl and serve with steamed Jasmine Rice
Thais love their curries. And make curries with roasted duck and you sure have a hit. Roasted duck in red curry has grown in popularity in recent years that this dish has become one of well-known Thai food among expats and foreigners. Just like any meat, there are a few things to remember when roasting duck. Duck, in particular, is made, in quite large percentage, of duck fat. So while you may think you have a big bird, once cooked, it can actually shrink. Just like chicken, it is highly recommended to cook it until it’s no longer pink. Thus, it needs de-fatting or it will taste greasy. To de-fat the duck, you have to score and prick it all over to encourage the fat to run out. If you want a crispy skin, make sure to dry the skin well first, preferably overnight before defatting. Don’t add any liquid to the skin side of the duck as it cooks. After roasting a duck, you’d definitely end up with a lot of fat. Don’t throw it away. Google some ways on how you can best use.