Kaeng phed ped yang subparot

Kaeng phed ped yang subparot

Thai red curry of duck with pineapple and lychees

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

The richness of duck is balanced by the tang of fresh pineapple and the sweetness of lychees. It doesn’t matter if the pineapple is not very sweet, the lychees will compensate. If you are pressed for time, buy the duck already roasted from a Chinese barbecue shop.

Ingredients

Quantity Ingredient
1 whole duck, uncooked or roasted
60ml peanut oil
3 tablespoons Krung kaeng phed
375ml thin coconut milk
2 tablespoons fish sauce
2 kaffir lime leaves, plus extra, thinly sliced, to serve
1 teaspoon palm sugar, grated
250g fresh pineapple, peeled, cored and cut into cubes
150g fresh or tinned lychees, stones removed, (optional)
fresh thai basil, to serve

Method

  1. Joint the duck into portions.
  2. Heat the peanut oil in a wok or large heavy-based frying pan. Add the duck, in batches, and cook the duck until brown on all sides. Remove to a plate using a slotted spoon when cooked.
  3. Add the curry paste to the wok and stir-fry until it starts to bubble. Stir in the thin coconut milk, fish sauce and kaffir lime leaves. Mix well and when the sauce bubbles again, return the duck to the wok. Reduce the heat to low and simmer for 40 minutes, or until the duck is tender, stirring and turning from time to time to make sure it cooks evenly.
  4. If using an already cooked duck add the duck pieces and turn and cook until just heated through. Add the palm sugar, pineapple and lychees and stir to coat. Garnish with the basil and the extra kaffir lime leaf. Serve with steamed jasmine rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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