How to make Kaeng Ped Pett Yang or Red Duck Curry), a recipe from SBS Food Safari show.
Serving size: 4
Ingredients
300g roast duck (not barbecued duck)
400ml coconut milk
3 tbsp red curry paste (recipe follows)
1 tbsp fish sauce
1 tbsp lychee juice
4 canned lychees
4 large pieces fresh pineapple, peeled
100g apple eggplants, cut into wedges
100g pea eggplants
1 long red chilli, diagonally sliced
6 kaffir lime leaves, torn
50g sweet basil leaves, torn
Directions
1. Remove flesh from duck and discard bones. Cut into bite sized pieces. Set aside.
2. Heat half of the coconut milk in a saucepan over medium heat. Add red curry paste and stir well to combine. Cook for about 5 minutes until the oil starts to come to the surface.
3. Add duck, fish sauce, lychee juice, lychees, remaining coconut milk and pineapple pieces. Bring to the boil and add apple eggplant, pea eggplants and sliced chilli. Cook for a few minutes until vegetables are just tender but not overcooked. Turn off the heat and add kaffir lime leaves and lastly the basil leaves. Do not cook any further as the basil will turn black.
Serve with steamed rice.