Gaeng Phed Ped Yang (Thai Duck Curry)

Ingredients

• 2 cups + 2 tbsp coconut milk
• 1 1/2 tablespoon red curry paste
• 7 oz or about 1 1/2 cups roasted duck (thinly sliced)
• 2 tablespoons palm sugar
• 1 tablespoon fish sauce
• 3 cherry tomatoes
• 1 cup fresh pineapple (cut into bite-sized chunks)
• 1 handful of sweet basil

Steps

1. 1

   Heat ¾ cup (200 ml) of coconut milk in a large wok or pot over medium heat. Let it simmer until the oil starts to separate.

2. 2

   Stir in the red curry paste until fully combined. Add the remaining coconut milk and mix well.

3. 3

   When the curry begins to boil, add the roasted duck, palm sugar, and fish sauce. Stir until the sugar dissolves.

4. 4

   Add the pineapple chunks, cherry tomatoes, and any additional vegetables. Simmer for 2 minutes until the vegetables soften.

5. 5

   Turn off the heat and gently stir in the sweet basil. Serve hot with jasmine rice.