Roast Duck Curry (Gaeng Ped Ped Yang)

Ingredients :

• 1 roasted duck Curry, deboned and cut into 1-inch squares
• 2 ½ cups coconut milk
• 1 ½ tablespoon vegetable oil
• 3 tablespoon red curry paste
• 2 medium tomatoes, halved or 10 cherry tomatoes
• ½ cup sweet basil leaves (horapha)
• 4 kaffir lime leaves, halved
• ½ teaspoon salt
• 2 tablespoon fish sauce
• 1 teaspoon sugar
• ½ cup water (or chicken stock)

Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add ¾ cups coconut milk and stir to mix thoroughly. Add the duck and stir well. Next, add the remaining coconut milk, water, tomatoes, kaffir lime leaves, sugar, salt, fish sauce and sweet basil. Cook for about 10 minutes or until duck absorbs curry flavor.

Khao Neaw Mamuang

Khao Neaw Mamuang
(Mangoes and sticky rice)
6 ripe mangoes, peeled
2 cups sticky rice, soaked overnight and drained
1 cup coconut cream
1 teaspoon salt
1/2 cup sugar

Wrap the prepared sticky rice in a clean tea-towel and steam for 30 minutes. Meanwhile dissolve the sugar in the coconut cream over a very ow heat. Add the salt. Stir welL Remove from the heat. Put the cooked sticky rice in a bowF Gradually blend in the coconut cream. Stir with a wooden spoon Serve with ripe mangoes.

credit:luxurythai