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Easy recipe Roast Duck With Red Curry (Gaeng Phed Ped Yang) Recipe

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Easy recipe Roast Duck With Red Curry (Gaeng Phed Ped Yang) Recipe - one one/two cups (three hundred and seventy-fiveml) coconut milk one third cup basic Thai red curry paste (Recipes by ingridients <a href="/search/paste">paste</a>) (see related recipe) one/two cup (about one hundred and twenty-fiveml) coconut cream (Recipes by ingridients <a href="/search/cream">cream</a>) (Recipes by ingridients <a href="/search/cream">cream</a>) three kaffir lime leaves, torn four Thai apple, eggplant (Recipes by ingridients <a href="/search/eggplant">eggplant</a>)  cut in half one/two roast duck*, cut into bite-size pieces two hundredg pineapple, cut into twocm pieces ten grape tomatoes one third cup red seedless grapes (Recipes by ingridients <a href="/search/grapes">grapes</a>) one cup Thai basil leaves two tablespoons fish sauce one tablespoon soy sauce one tablespoon caster sugar one tablespoon grated palm sugar Steamed SunRice Jasmine Fragrant Rice, to serveStep one Heat one quarter cup coconut milk in a wok over medium-high heat for three-about five minutes or until oil starts to separate from milk. Add curry paste (Recipes by ingridients <a href="/search/paste">paste</a>) and stir for two-three minutes or until roasted and fragrant. Add remaining coconut milk and cream (Recipes by ingridients <a href="/search/cream">cream</a>) (Recipes by ingridients <a href="/search/cream">cream</a>) and bring to the boil, then add lime leaves and. eggplant (Recipes by ingridients <a href="/search/eggplant">eggplant</a>)  Cook for three-about five minutes or until eggplant (Recipes by ingridients <a href="/search/eggplant">eggplant</a>) starts to soften. Roast Duck With Red Curry (Gaeng Phed Ped Yang) Recipe. Step two Add remaining ingredients to wok and cook for a further three minutes or until heated through. Serve immediately with steamed rice.. Roast Duck With Red Curry (Gaeng Phed Ped Yang) Recipe.

one one/two cups (three hundred and seventy-fiveml) coconut milk one third cup basic Thai red curry paste (Recipes by ingridients paste) (see related recipe) one/two cup (about one hundred and twenty-fiveml) coconut cream (Recipes by ingridients cream) (Recipes by ingridients cream) three kaffir lime leaves, torn four Thai apple, eggplant (Recipes by ingridients eggplant) cut in half one/two roast duck*, cut into bite-size pieces two hundredg pineapple, cut into twocm pieces ten grape tomatoes one third cup red seedless grapes (Recipes by ingridients grapes) one cup Thai basil leaves two tablespoons fish sauce one tablespoon soy sauce one tablespoon caster sugar one tablespoon grated palm sugar Steamed SunRice Jasmine Fragrant Rice, to serveStep one Heat one quarter cup coconut milk in a wok over medium-high heat for three-about five minutes or until oil starts to separate from milk. Add curry paste (Recipes by ingridients paste) and stir for two-three minutes or until roasted and fragrant. Add remaining coconut milk and cream (Recipes by ingridients cream) (Recipes by ingridients cream) and bring to the boil, then add lime leaves and. eggplant (Recipes by ingridients eggplant) Cook for three-about five minutes or until eggplant (Recipes by ingridients eggplant) starts to soften. Roast Duck With Red Curry (Gaeng Phed Ped Yang) Recipe. Step two Add remaining ingredients to wok and cook for a further three minutes or until heated through. Serve immediately with steamed rice.. Roast Duck With Red Curry (Gaeng Phed Ped Yang) Recipe.

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