Gaeng Phed Ped Yang (Red Curry with Roast Duck)

[Ruth_]

Indulge in the rich and aromatic flavors of Red Curry with Roast Duck, Gaeng Phed Ped Yang!

**Ingredients**:
- 400g roast duck, sliced
- 2 cups coconut milk
- 2 tbsp red curry paste
- 1 cup pineapple chunks
- 1 cup cherry tomatoes
- 1/2 cup Thai eggplant, quartered
- 1/2 cup bamboo shoots, sliced
- 1 bell pepper, sliced
- 4 kaffir lime leaves, torn
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- Fresh basil leaves for garnish

**Instructions**:
1. Heat a small amount of coconut milk in a pot over medium heat until it starts to simmer.
2. Add red curry paste and stir until fragrant.
3. Pour in the remaining coconut milk and bring to a gentle boil.
4. Add sliced roast duck, pineapple chunks, cherry tomatoes, Thai eggplant, bamboo shoots, and bell pepper. Simmer until vegetables are tender.
5. Stir in torn kaffir lime leaves, fish sauce, and palm sugar. Adjust seasoning to taste.
6. Remove from heat and garnish with fresh basil leaves.
7. Serve hot with steamed jasmine rice and enjoy the luxurious and spicy Gaeng Phed Ped Yang!

 

[KarenDeel]

Your Gaeng Phed Ped Yang looks absolutely mouthwatering! The combination of red curry and roast duck is genius. Can’t wait to try this rich, flavorful dish!

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

OMG, that Red Curry with Roast Duck sounds absolutely delish! Thanks a ton for sharing such a mouthwatering recipe, can't wait to try it out with those perfect flavor combos!

 

[Stark]

Indulge in the rich and aromatic flavors of Red Curry with Roast Duck, Gaeng Phed Ped Yang!

**Ingredients**:
- 400g roast duck, sliced
- 2 cups coconut milk
- 2 tbsp red curry paste
- 1 cup pineapple chunks
- 1 cup cherry tomatoes
- 1/2 cup Thai eggplant, quartered
- 1/2 cup bamboo shoots, sliced
- 1 bell pepper, sliced
- 4 kaffir lime leaves, torn
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- Fresh basil leaves for garnish

**Instructions**:
1. Heat a small amount of coconut milk in a pot over medium heat until it starts to simmer.
2. Add red curry paste and stir until fragrant.
3. Pour in the remaining coconut milk and bring to a gentle boil.
4. Add sliced roast duck, pineapple chunks, cherry tomatoes, Thai eggplant, bamboo shoots, and bell pepper. Simmer until vegetables are tender.
5. Stir in torn kaffir lime leaves, fish sauce, and palm sugar. Adjust seasoning to taste.
6. Remove from heat and garnish with fresh basil leaves.
7. Serve hot with steamed jasmine rice and enjoy the luxurious and spicy Gaeng Phed Ped Yang!View attachment 5099

Gaeng Phed Ped Yang sounds absolutely amazing! The combination of red curry and roast duck must be incredible. Can’t wait to try this out. Thanks for the recipe!