375 ml coconut milk
3 tbs red currypaste
125 ml coconut cream
3 kaffir lime leaves, torn
4 Thai apple eggplant, cut in half
1/2 roasted duck, cut into bite-size pieces
200 g pineapple, cut into 2cm pieces
10 cherry tomatoes
10-15 red seedless grapes
1 bunch Thai basil leaves
2 tbs fish sauce
1 tbs soy sauce
1 tbs grated palm sugar
Kaeng phet pet Yang – A legacy of the palace cuisine of Ayutthaya. Back in time to was a for the old kings in Central Thailand. But nowadays it´s a simple curry for all of us. Its quick and easy but spicy. It will keep you warm and satisfied.
First you have to bake the duck in a oven on 160°C for 1 hour. Don´t Forget to use the grill at the end to get a crispy skin.
Heat 25 ml 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 palm sugar. Stir for 2-3 minutes or until roasted and fragrant. Pour in remaining coconut milk and cream and bring to a boil.
Add lime leaves and eggplant. Cook for 3-5 minutes or until eggplant starts to soften. Add remaining ingredients and cook for 3 more minutes or until heated through.
Place duck pieces in a bowl and pour curry over the duck. Serve with steamed rice and fresh Thai basil leaves.