Kaeng Phet Ped Yang

Ingredients:

Duck, deboned and cut into 1-inch strips	1 each
Red curry paste	3 tablespoons
Vegetable oil	1 ½ tablespoons
Coconut milk	2 ½ cups
Water (or chicken stock)	½ cup
Cherry tomatoes	10 each
Lesser eggplant (Turkey berry or makheua phuang)	1 cup
Kaffir lime leaves, halved	4 each
Fish sauce	2 tablespoons
Salt	½ teaspoon
Sugar	1 teaspoon

Directions:

• Pour vegetable oil into a wok on a medium heat, add red curry paste, stir well, add ¾ cups of coconut milk and stir to mix thoroughly.
• Add duck and stir well. Next, pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, eggplants, kaffir lime leaves, sugar, salt and fish sauce. Bring to boil and remove from the heat.

Red Curry Paste:

Ingredients:

Dried chilies, seeded and soaked	7-10 each
Cumin seeds	2 teaspoons
Coriander seeds	1 teaspoon
Kaffir lime rind	1/2 teaspoon
Salt	1 teaspoon
Lemon grass, chopped	2 tablespoons
Galangal roots, chopped	1 tablespoon
Shallots, chopped	1 1/2 tablespoons
Garlic, chopped	1 tablespoon
Shrimp paste	1 tablespoon

Directions:

Toast coriander seeds and cumin seeds in a pan on a low heat. Fry and grind them in a pan on a low heat. Grind them in a mortar or an electric grinder and set aside. Grind chilies and salt together. Add the rest of the ingredients. Blend with the ground coriander seeds and cumin seeds and grind until the mixture becomes smooth paste.

Correct Characteristics of Kaeng Phet Ped Yang :

• The soup must be red brown and fragrant, not spicy, but sweet from coconut milk, and have no oily sheens.
• Duck meat must be tender, not rubbery.

Cooking Tips:

• Red curry paste must be fried in cooking oil until fragrant, added with coconut cream and cooked until oily sheens emerge.
• Duck meat must be cooked in coconut milk first.
• The soup must be added with pipeapple juice to prevent the taste of g reasiness, make duck meat tender, and improve digestion.

Eating Culture:

Kaeng Phet Ped Yang is usually eaten with the main meal with rice. For fusion eating, it can be eaten with pastas.

How to Serve:

Spoon into a serving bowl and place this dish in the middle of a dining table. Serve with the main meal for eating with rice.

Recipe Variations:

Khaeng Phet Pet Yang on Pasta

Name Derivative :

Kaeng Phet Ped Yang is named according to its main ingredients – red curry and duck meat – and its taste – spiciness.

Nutritional and Medicinal Properties of Herbs used in Kaeng Phet Ped Yang:

Prik Kee Noo (Fresh hot Chili Peppers)

Use : Hot chili peppers give the uniquely hot taste and aroma of Thai cooking. It is the star ingredient of most dishes. Almost every dish will taste better with a small addition of these tiny hot chili peppers. Tom Yam and Tom Kha cannot be made without them.
Medicinal properties : Relieves diarrhea, stimulates digestion and the heat, increases blood flow to taste buds and thus increases appetite, relieves infection, dissolves blood clod, and prevents intestinal cancer.

Bai Magrood (Kaffir Lime, Leech Lime or Bitter Orange Leaves)

Use : Tom Yam, Tamkha, and all kinds of Thai curry contain kaffir lime leaves.
Medicinal properties : Aids digestion and relieves stomachache.

Kha (Mature Galangal)

Use : Beef and chicken Tom Yams need mature galangal roots to improve the flavor of the beef and chicken. The dishes will have a better aroma and taste.
Medicinal properties : Relieves skin rash, diarrhea, indigestion and body pain due to crash and fall.

Takrai (Lemon grass)

Use : Lemon grass is an essential ingredient of a Tom Yam, a popular Thai dish served in most restaurants around the world. It gives a pleasant flavor and covers up the fish and shrimp smells.
Medicinal properties : Aids digestion, relieves stomach pain, increases urine production, and relieves gall stone problems and high blood pressure.

Gratiem (Garlic)

Use : Almost all Thai dishes - soups, curries, salads, sauces and pan-fried dishes – contain garlic.
Medicinal properties : Cures and prevents atherosclerosis, high blood pressure, aids digestion, relieves cold symptoms, fights some intestinal parasites, helps heal wounds, fights infections, strengthens heart, and clears chest congestion.

Hua Hom (Shallots)

Use : Shallots are ingredients of all kinds of curry pastes, hot sauces and salads.
Medicinal properties : Aids digestion, relieves cold symptoms, increases appetite, and regulates menstruation.

Luk Phakshee (Coriander Seeds)

Coriander seeds are small and white or pale brown and taste fizzy like licorice. Coriander leaves smell and taste better.
Use : Stir-fried coriander powder is used as spice in clear soup, curries, stew, duck, chicken, pork and goose dishes, or added to apple pies, custard, fruit salad, cream and even in gin.
Medicinal properties : Relieves swellings, high cholesterol, diarrhea, mouth ulcers, anaemia and kidney problems.