Thai Food Recipe





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  Food recipe  
 
  Appetizers
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  Red Curry with Roasted Duck  recipe  
  (Kang Phed Ped Yang)  
 
 Kang Phed Ped Yang
   Kang Phed Ped Yang is a unique dish of roast duck in a spicy red curry. It combines kaffir lime leaves and many ingredients. Serve hot as part of a main meal.
Ingredient
    1 roasted duck, deboned and cut into well sized pieces
    5 pieces of pineapple, cut into bite sized pieces
    4 fresh kaffir lime leaves, chopped
    1 teaspoon sugar
    2 1/2 cups coconut milk
    8 cherry tomatoes
    1 cup eggplant, cut into bite-sized pieces
    1/2 teaspoon salt
    2 tablespoons fish sauce
    1/2 cup water (or chicken stock)
    1 1/2 tablespoons vegetable cooking oil
    3 tablespoons red curry paste
Preparation
1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.
2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.
3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl.
 
   
 
   
 
 
     

 
     
 
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