The best Thai Red Curry with Roasted Duck I have ever made!
I guarantee this is easier than you think - and you can find the ingredients anywhere in the world. Make this dish with fresh paste to have the best experience.
ＬＩＫＥ | ＣＯＭＭＥＮＴ | ＳＨＡＲＥ | ＳＵＢＳＣＲＩＢＥ

Gaeng Phed Ped Yang (4 persons)

400 grams (1 lb) of Roasted Duck breast
80-100 grams (3 oz) of Red curry paste
1l (34 oz) Coconut milk
1 Tbsp Palm sugar
1 Tbsp Fish sauce
1 Tbsp Duck fat
1 cup of diced pineapple 1x1/2 " size
1/2 cup of Pea eggplants
8-10 Cherry tomatoes
5-6 Kaffir lime leaves
1/2 red bell pepper / paprika, sliced
1/2 cup of Sweet basil

Pan fry the duck in oil until it has nice color. Put in pre-heated oven at 150c (300 Fahrenheit) until the core temperature of the duck reaches 70c (158 Fahrenheit). Take out and let rest for 10 minutes prior to slicing.

A license to use music was purchased from www.epidemicsound.com

Gear used:
Fuji X-T4
Fujinon 16-55mm f/2.8

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