Kalee Ped (Duck Curry)

Serving Size:

1 duck
2 lg onions, thinly sliced
1 coconut
6 tb curry powder
2 tb butter
12 potatoes, peeled & soaked in water
2 lg red chilli peppers
1 sm can tomato paste
fish sauce
chopped coriander leaves
ground black pepper
  • Duck preparation: plucked and gutted - cut off the legs and divide the breast into two pieces; cut off the tail end; cut other parts (such as the wings) into large pieces; wash all the pieces and sprinkle them with Salt.
  • Coconut preparation: opened and the meat grated-make two extractions of coconut milk and combine them, then leave the mixture in a large soup bowl.
  • Put the pieces of duck in a pot and place this on the fire. Stir until a good aroma is given off Add the fish sauce and take the pot off the fire. Pour off some of the duck's fat if there seems to be too much.
  • Put the butter in a wok and put it on the fire. When the butter is hot, add the onion. When this starts to smell good, add the tomato paste and curry powder. When these ingredients give off a good aroma, add the coconut milk. Stir until the cream separates, then take the wok off the fire.
  • Put the pot with the pieces of duck back on the fire and pour the curry sauce from the wok on to it. If some of the coconut milk had been left over, add it to the pot at this stage. Cover the pot and leave it until the duck meat is well cooked, then add the red chill peppers and the potatoes. When the latter are thoroughly cooked, taste.
  • Serve the dish in a bowl, garnished with ground black pepper and chopped coriander leaves and accompanied by rice.
From: TRADITIONAL RECIPES OF LAOS by Phia Sing, ISBN 0 907325 60 2

copyright 2008 galanga.com