Photograph of the finished Phat phet

Thailand · Xào cà ri cay Phat phet

Phat phet

25 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 720 g
  • Photograph of Red curry sauce Red curry sauce 100 g
  • Photograph of Krachai fingerroot Krachai fingerroot 80 g
  • Photograph of Thai basil Thai basil 60 g
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Eggplant Eggplant 240 g
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Green peppercorns Green peppercorns 48 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the duck meat into thin slices.
  2. 2 Sauté the red curry sauce with oil until the oil separates and it turns a deep red.
  3. 3 Put the duck in the pan and stir-fry over high heat.
  4. 4 Add the eggplant, shredded galangal, and whole green peppercorns, and stir-fry for 3 minutes.
  5. 5 Season with fish sauce, sprinkle with lime leaves and Thai basil, then turn off the heat. This dish is dry, not liquid.
Start cooking