Roasted Duck Curry (Kaeng Bhed Ped Yang) First, the Chill paste ingredients: 10 dried hot chillies 1 tsp.
table salt 1 tsp.
chopped siamese ginger 2 tbsp.
thin sliced lemon grass 1 tsp.
chopped kaffir lime rind 1 tbsp.
coriander root 1 tsp.
pepper corns 3 tbsp chopped shallots 1/4 tbsp.
garlic 1 tsp.
shrimp paste 1 tsp.
ground roasted cumin seeds 2 tsp.
ground roasted coriander seeds To make the curry paste, fry the coriander seeds with the cumin seeds, to get the good smell.
Then crush it together in a mortar with the rest of chill paste ingredients until it becomes like this.
Second, the Mixture: 4 cups coconut milk 2 cups roasted duck meat 100 g.
tomato 1 cup pineapple 3 tbsp.
fish sauce 1 tsp.
palm sugar 2 sliced spur chillis 1/4 cup sweet basil leaves 1/4 cup chilli paste 5 kaffir lime leaves Preparation: Pour half of coconut milk into a bowl boil and stir it until oil appears on the surface, then add 1/4 cup of curry paste we have prepared.
Fry it until the paste is oily and fragrant.
Simmer until the paste is oily and colorful.
Add the duck meat, kaffir lime leaves.
Stir them well.
Add the remaining coconut milk.
Then add tomatoes, pineapple, fish sauce, and palm sugar.
When tomato is done, garnish with spur chillis and sweet basil.
Then remove from heat.
We will have a nice Kaeng Bhed Ped Yang.