Gaengphed ped yang is one of the famous Thai curries. Roasted duck and pineapples are fit very well in this curry. It tastes a bit sweet from the coconut and a bit sour from pineapple. You should select not too ripe pineapple because when you cook it will get too sweet.
Ingredients:
1 cup roasted duck, deboned and finely slice
2 cups pineapple, cut into bite sized pieces
2 cups coconut milk
1 cup coconut cream
½ cup sweet basil
4 kaffir lime leaves, finely shredded
6 cherry tomatoes
1 teaspoon sugar
2 tablespoons fish sauce
2 tablespoons red curry paste
Cooking Introductions:
1. Heat the coconut cream in a wok over medium heat and add the red curry paste,cook until fragrant and the oil appears on top about 5 minutes.
2. Add roasted duck and the remaining coconut milk, stir and simmer until duck is tender.
3. Add pineapple and tomatoes, stir and simmer for 2 minutes. Then season with fish sauce and palm sugar to taste.
4. Stir in sweet basil and kaffir lime leaves.
5. Remove from the heat. Transfer to a serving bowl, serve with hot rice.
