Duck in Pineapple Thai Curry (Kaeng Phed Ped Yang)
Ingredients
- 1/3 cup coconut cream
- 1 tbsp coconut oil
- 2 tbsp Thai red curry paste more if you want it spicy
- 3/4 cup coconut milk
- 1/2 to mato wedges or 6 cherry tomatoes
- 1/2 cup fresh pineapples cubed
- 200 g roasted or smoked duck meat sliced
- Juice of 1/2 lime
- Fish sauce to taste
- Brown sugar to taste
- Handful of fresh basil
Instructions
- In a pot, combined coconut oil, coconut cream, and curry paste over medium heat.
- Cook until coconut oil starts to separate, about 2 minutes, stirring constantly.
- Pour in coconut milk, tomatoes, and pineapple.
- Bring to a simmer, then add duck meat.
- Allow to simmer until duck is heated through.
- Season with fish sauce, sugar, and lime juice.
- Remove from heat, and stir in fresh basil leaves.
- Serve immediately with steamed white rice.
Notes
Adapted from Simple Thai Food