Kaeng Phed Ped Yang

Name: Kaeng Phed Ped Yang
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Thai
Ingredients: 100 ml Coconut Milk; 2 tbs. Vegetable oil; 120 g. Roasted Duck Brest Thinly Sliced; 50 g. Red curry paste; 5 g. Red chile thinly Sliced; 2 tbs. Fish Sauce; 20 g. Palm Sugar; 1 tsp. Sea Salt; 3 Kaffir Lime Leaves; 2 small asian eggplants halved; 100 g. Pineapple Chunks; 3 Cherry tomatoes; 5 g. Sweet Basil

Category: Main Dish

Cuisine: Thai

Ready in 45 minutes

by fidgets

Ingredients

100 ml

2 tbs.

120 g. Thinly Sliced

50 g.

5 g. thinly Sliced

2 tbs.

20 g.

1 tsp.

2 halved

100 g. Chunks

5 g.

Directions

Heat saucepan with veggie oil. Stir in red curry paste, follow w/ coconut milk and simmer for a few minutes. Add duck, fish sauce, palm sugar, and torn kaffir lime leaves. Simmer for 2 min. Add eggplant. Bring to boil. Add pineapple and tomatoes and simmer for 2 min. Add sweet basil. Turn off heat. Garnish with lime leaves, basil, and chili.

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