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Duck in Pineapple Thai Curry (Kaeng Phed Ped Yang)

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Servings: 2
Ingredients Method Notes

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

Method
 

  1. In a pot, combined coconut oil, coconut cream, and curry paste over medium heat.
  2. Cook until coconut oil starts to separate, about 2 minutes, stirring constantly.
  3. Pour in coconut milk, tomatoes, and pineapple.
  4. Bring to a simmer, then add duck meat.
  5. Allow to simmer until duck is heated through.
  6. Season with fish sauce, sugar, and lime juice.
  7. Remove from heat, and stir in fresh basil leaves.
  8. Serve immediately with steamed white rice.

Notes

Adapted from Simple Thai Food