More Thai Culinary Blogging

This past weekend I cooked some more of the Thai food I learned to make in a cooking class earlier in the month in Khao Lak. This time, in addition to remaking the soup and chicken dishes previously mentioned, I made duck in red curry.


Gaeng Phet Ped Yang (Roasted Duck in Red Curry)

  • roast duck
  • red curry paste
  • veggie oil
  • coconut milk
  • light coconut milk
  • baby eggplant
  • cherry tomato
  • kaffir lime leaf
  • lychee
  • diced pineapple
  • sugar palm
  • fish sauce

Heat the oil, add chili paste, then add and saute thinly sliced duck.

Add coconut milk, light coconut milk, tomato, eggplant, kaffir lime leaf, sugar palm, salt, and fish sauce.

Serve with rice.


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