Roast Duck Curry

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Roast Duck Curry
(Gaeng Ped)

Seasoned red-roasted duck sold by Chinese restaurants and food stores is the basis for this richly-flavored curry.

Ingregients (serves 4-6)
1/2 roasted duck (about 11/2 lbs/675 g)

1/2 cup (125 ml) coconut cream

2 tablespoons Red Curry Paste

1  1/2 cups (375 ml) thin coconut milk

1 large or 2 small tomatoes, cut in wedges

1/2 cup seedless grapes or diced pineapple (optional)

1 cup (150 g) pea-sized eggplants, or 1 small eggplant cut into bite-sized chunks

3 kraffir lime leaves

2 tablespoon sugar

1/2 teaspoon salt10 Thai basil leaves (horapa)

2-4 red or green chilies, cut into strips

1 Remove all vones from the duck and cut the meat into bite-sized pieces.

2 Place the coconut cream in a saucepan and heat over medium heat. Add the Red Curry Paste, stirring well

3 Add the duck and stir well, then add the coconut milk, tomatoes, eggplant, grapes or pineapple (if using), kaffir lime leaves, fish sauce, sugar and salt. Bring to a boil, then remove from heat.

4 Sprinkle with the basil leaves and red or green chilies. Serve with plain rice.


The pea-sized eggplants add a slightly crunchy texture to the smooth curry, while the grapes or pineapple and a tangy sweetness. if the tomatoes are sour, you may need to add slightly more sugar to compensate.