Gaeng Ped Ped Yang (Roast Duck Curry) แกงเผ็ดเป็ดย่าง

1 roasted duck, 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.

Gaeng Leung (Hot Yellow Fish Curry) แกงเหลือง

King prawn tom yam soup (Tom yum Koong)

Muslim curry - Musamun Kai

Panang Curry

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