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Roasted Duck Red Curry

Roasted Duck in Thai Red Curry by Namprik Maesri Brand Roasted Duck in Thai Red Curry

Kaeng Phet Pet Yang (Thai for Red Curry with Roast Duck)

Ranking in the top 5 among the ten Thai dishes ordered most often by foreigners, the dish of Kaeng Phet Pet Yang or roast duck curry is not commonly found in food shops in Thailand but is mostly served in high-class restaurants. Serves 2.

Ingredients

  • 100g Maesri Red Curry Paste
  • 700g roasted duck
  • 150g pineapple, cut in cubes
  • 150g cherry tomatoes
  • 2 spur chilies (or any red chili), cut diagnolly 1/2 cup sweet basil leaves
  • 3 cups coconut milk
  • 3 tbsp fish sauce 1 cup water

Preparation

Bring two cups coconut milk in the pot over medium heat and bring to the boil, put in the MAESRI RED CURRY PASTE, stir thoroughly and simmer until the soap is fragrant and red oil has formed on its surface. Put the duck, the remaining coconut milk, water and simmer for 10-15 minutes, or until the duck is tender.
Toss in the pineapple, tomatoes, chilies, and sweet basil leaves, season with the fish sauce, and serve.

Note: Red finger pepper or miniature bell pepper may be used in place of the spur chillies.

Last modified onFriday, 30 October 2015 14:50
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