Roasted Duck Curry Recipe (Kaeng Phed Ped Yang) » Temple of Thai

Name: Roasted Duck Curry Recipe (Kaeng Phed Ped Yang) » Temple of Thai
Ingredients: 1 1/3 cup coconut cream , reserve 2 tablespoons (30ml) for garnish; 2 1/4 cup coconut milk; 6 oz (200g) roast duck, thinly sliced; 1.76 oz (50g) red curry paste; 3 tablespoons Thai fish sauce; 1 tablespoon (20g) palm sugar; 3 kaffir lime leaves : 2 torn into pieces, discarding the stem and 1 finely shredded (for garnish); 1 large eggplant, cut into 1/2 inch (1 cm) pieces; 1 1/2 cup (5oz, 150g) fresh pineapple, cut into bite-sized pieces (1 inch x 1.5 inch); 6 small cherry tomatoes (4 oz, 100 grams); 10 seedless grapes (optional); 3/4 cup (1 oz, 30g) sweet basil leaves (reserve some for garnish)

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Roasted Duck Thai Red Curry Recipe (Kaeng Phed Ped Yang), including a delicious homemade red curry paste recipe from Temple of Thai.

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Ingredients

1 1/3 cup coconut cream , reserve 2 tablespoons (30ml) for garnish
2 1/4 cup coconut milk
6 oz (200g) roast duck, thinly sliced
1.76 oz (50g) red curry paste
3 tablespoons Thai fish sauce
1 tablespoon (20g) palm sugar
3 kaffir lime leaves : 2 torn into pieces, discarding the stem and 1 finely shredded (for garnish)
1 large eggplant, cut into 1/2 inch (1 cm) pieces
1 1/2 cup (5oz, 150g) fresh pineapple, cut into bite-sized pieces (1 inch x 1.5 inch)
6 small cherry tomatoes (4 oz, 100 grams)
10 seedless grapes (optional)
3/4 cup (1 oz, 30g) sweet basil leaves (reserve some for garnish)