Gang Ped Behd Yung (Roast Duck with Red Curry)
Ingredients
- 1/2 roast duck (see recipe for roast duck)
- 1½ cups pineapple chunks
- 2 cups coconut milk
- 1½ cups water
- 2 cups peeled and chunked wintermelon (optional) or bamboo shoots
- 1 tsp. red curry paste
- 4 oz. sweet basil leaves
- 1 oz. fresh makrut
- 6 chili peppers cut in strips
- 4 tbsp. fish sauce
- 3 tsp. sugar
- 1/2 tsp. msg (optional)
Preparation
Cut duck in thick pieces about 2" wide bones may be removed or left in. Place large sauce pan over medium heat and add 1/2 cup of coconut milk, curry paste, sugar, fish sauce, salt and msg. Stir gently for 3 minutes.
Add pineapple chunks, melon, makrut and duck. Stir thoroughly. Turn heat to high and add remainder of coconut milk and water. Let boil for 5 minutes. Lower heat, add chili and basil leaves. Let simmer for 2 minutes. Remove and place in serving bowl.
Serves up to 6 persons.
Recipe for roast duck see here.