Roast duck with red curry (Gaeng phed ped yang)


Prepare Time: 0:20 | Cook Time: 0:20 | Difficulty: EASY

Its quick and easy but this spicy Thai red curry will keep you warm and satisfied.



  1. Heat 1/4 cup coconut milk in a wok over medium-high heat for 3-5 minutes or until oil starts to separate from milk. Add curry paste and stir for 2-3 minutes or until roasted and fragrant. Add remaining coconut milk and cream and bring to the boil, then add lime leaves and eggplant. Cook for 3-5 minutes or until eggplant starts to soften.

  2. Add remaining ingredients to wok and cook for a further 3 minutes or until heated through. Serve immediately with steamed rice.

Notebook: – May 2006 , Page 123

Recipe by Lisa Featherby
Photography by Andrew Lehmann

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