Gairng Kra Tii Phed
Serves 2 Cooks in 60 minutes Difficulty EASY
- 3 duck breasts
- 2 coriander roots
- 5 cloves garlic
- 1 thumb sized piece of ginger
- 2 tbsp Palo powder
- 4 sticks of cinnamon
- 4 star anise
- 10 balck peppercorns
- 1 tbsp chicken stock
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 600ml water
- 25g red curry paste
- 250ml coconut milk
- 3 kafir lime leaves, stem removed
- 75g pineapple peeled and sliced
- 7 cherry tomatoes
- A good handful of pea egg plants
- 1 sweet chilli, sliced
- 1 tbsp tamarind sauce
- 1 tsp fish sauce
- 1 tsp chicken stock
- 1 tbsp palm sugar
- A good handful of sweet Thai basil
- Smash the garlic cloves with the side of a knife to break them, repeat with the coriander roots and ginger.
- Bring the water to the boil, add all the ingredients and simmer for 45 minutes.
- Take out the duck, drain off any excess water and put in the oven or air-fryer for 10 minutes at 160ºC to make the duck a little more crispy.
- Let the duck cool and then cut into thin slices.
- Fry the curry paste (learn how to make the paste here) in a little coconut milk.
- Add the duck and stir well.
- Add the rest of the coconut milk, palm sugar, tamarind sauce, fish sauce, stock, pineapple, tomatoes, egg plants and lime leaves.
- Turn the heat down slightly and simmer for two minutes.
- Throw in the sweet basil leaves, give a final stir and remove from the heat.
Serve on a large plate or bowl and top with the sliced sweet chilli. Eat with steamed Jasmine Rice.
Hope you enjoy my Gairng Kra Tii Phed. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.