Gaeng Phed Ped Yang

Ingredients

• •3 tablespoons red curry paste
• •1 can (14 oz) coconut milk
• •1.5 cups cooked roasted duck, sliced
• •1 cup bamboo shoots, sliced
• •2 Thai red chilies, sliced
• •1 cup chicken or vegetable stock
• •2 tablespoons fish sauce
• •1 tablespoon palm sugar
• •1/2 cup Thai basil leaves
• •3 kaffir lime leaves
• •2 tablespoons vegetable oil

Directions

1. 1Heat oil in a large pot or wok over medium-high heat, then add red curry paste and fry for 1-2 minutes until fragrant.
2. 2Pour in half the coconut milk and stir well to combine with the curry paste, cooking for 2-3 minutes.
3. 3Add the sliced roasted duck, bamboo shoots, stock, fish sauce, and palm sugar, then bring to a simmer.
4. 4Add kaffir lime leaves and sliced chilies, simmer for 10-15 minutes to allow flavors to blend.
5. 5Stir in remaining coconut milk and cook for another 5 minutes until the curry is creamy.
6. 6Remove from heat and fold in fresh Thai basil leaves just before serving.
7. 7Taste and adjust seasoning with more fish sauce or sugar as needed, then serve hot with jasmine rice.

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