Recipes Included On This Page Kaeng Phed Ped Yang (Roasted Duck & Red Curry) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Kaeng Phed Ped Yang (Roasted Duck & Red Curry) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 roasted duck -- deboned and cut into 1-inch squares 2 1/2 cups coconut milk 1 1/2 tablespoons vegetable oil 3 tablespoons red curry paste 2 medium tomatoes -- halved or 10 cherry tomatoes 1/2 cup sweet basil leaves -- (horapha) 4 kaffir lime leaves -- halved 1/2 teaspoon salt 2 tablespoons fish sauce 1 teaspoon sugar 1/2 cup chicken stock Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add 3/4 cup coconut milk and stir to mix thoroughly. Add the duck and stir well. Next, add the remaining coconut milk, stock, tomatoes, kaffir lime leaves, sugar, salt, fish sauce and sweet basil. Cook for about 10 minutes or until duck absorbs curry flavor. Art's Notes: Yesterday I prepared this recipe using baked boneless chicken thighs instead of roasted duck and lime zest instead of Kaffir lime leaves and it was a big success with everyone. I'm sorry I forgot to take a photo of the finished dish, because the broth comes out a beautiful rose color. It was very easy and fairly quick to make. I boned the chicken thighs before I cooked them; next time I will just roast them with the bone in and then take the cooked meat off afterwards for the Curry. Contributed to the FareShare Gazette by Art; 15 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 285 Calories; 28g Fat (83.9% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 375mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

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