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Red Curry Duck (Kaeng Phed Ped Yang)
Ingredients :
- 1 roasted duck, deboned and cut into 1 inch strips
- 600ml coconut milk
- 2 tomatoes
- fresh green chilli
- pineapple pieces
- onion
- green and red pepper
- 1 cup of eggplant or sweet spring peas
- 4 sweet basil leaves
- 4 fresh lime leaves
- 300ml homemade chicken stock
- 3 tea spoon red curry paste
- 2 tea spoon Thai fish sauce
- 1 tea spoon sugar
- half tea spoon salt and 2 tea spoon vegetable oil
Preparations :
- Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add coconut milk and stir to mix thoroughly.
- Add the duck and stir well.
- Next pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapple, eggplant or sweet peas, lime leaves, basil leaves, sugar, salt and fish sauce.
- Bring to a boil then remove from the heat and ready to serve.
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Testimonials
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"We've been to Royal Thai numerous times and the food is always
top-notch!"
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James L., Aberdeenshire
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"A great dining experience with great service, top quality dishes and
an enjoyable atmosphere"
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Louise M., Kintore, Scotland
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"One of our favourite local restaurants!"
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Vicky W., Dyce, Scotland
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Royal Thai Restaurant
29 Crown Terrace
Aberdeen
AB11 6HD
SCOTLAND
Tel : (01224) 212 922
Fax : (01224) 213 037
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