Photograph of the finished Pad phed ped yang

Thailand · Vịt quay xào cà ri đỏ Pad phed ped yang

Pad phed ped yang

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 1.1 kg
  • Photograph of Red curry sauce Red curry sauce 160 g
  • Photograph of Coconut milk Coconut milk 480 ml
  • Photograph of Thai lime leaves Thai lime leaves 32 leaves
  • Photograph of Small white aubergine Small white aubergine 320 g
  • Photograph of Italian basil Italian basil 120 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Palm sugar Palm sugar 48 g
  • Photograph of Chilli Chilli 12
  • Photograph of Oil Oil 120 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Using pre-roasted duck, cut into pieces with the skin still on, this is a way to use up leftover roast duck.
  2. 2 Heat the thickened coconut milk in a pan for 5 minutes to allow the coconut oil to separate.
  3. 3 Sauté the red curry sauce in freshly extracted coconut oil for 3 minutes until fragrant and rich.
  4. 4 Add the duck and stir-fry for 90 seconds, just enough for the skin to absorb the sauce without losing its crispness.
  5. 5 Since the duck is already cooked, don't stir-fry it for more than 2 minutes; stir-frying it for too long will make the skin soggy and ruin the essence of roasted duck.
  6. 6 Add the pickled eggplant, lime leaves, fish sauce, and palm sugar, then turn off the heat and mix in the basil leaves.
Start cooking