Grill Duck Fried Curry

Keang Phed Ped Yang(Grill Duck Fried Curry)

Ingredient:

1.Roasted duck meat 1 cup

2.Tomato small balls ½ cup

3.Devil ‘ s fig 50 g.

4.Leech lime leaf 5-6 leaf

5.Sweet basil 1 banch

6.Fresh Yellow, green , red chili 5 seed

7.Coconut ½ kg.

8.Chili curry 50-60 g.

9.Fish sauce 3 Tablespoon

10.Sugar 2 Tablespoon

Process:
1.Pick the meat from the bone duck. Backpacks, split pieces grown moderately. The neck bone is a hack to the wing parts will not peel or meat from the bones. Meat is chopped up by bone fragments.
2. Crush the coconut cream: concentrated coconut milk 2 cup for chili cream puff. dilute coconut milk 4 cup for soup
3. Boil down of boned ,neck, wings with diluted coconut milk to soft and decay
4. Nip off tomato stem, and insert
5. Nip off devil ‘ s fig stem, and insert
6. Tear the central twig of leech lime leaf and tear to small piece 7.Clean sweet basil and nip off basil 8. nip off yellow, green ,red chili stem then slide by knife
9.Boil down 2 cups of concentrated coconut milk to float up during boiling. Add chili curry and stir fry until have smell spicy , then put roasted duck meat , leech lime leaf and stir fry , get input pot.

10. Bring soft –decay boned ,neck, wings with diluted coconut milk to heat then seasoning with fish sauce, sugar . Add devil ‘ s fresh tomato and chili chopped .When cooked add sweet basil and pair serve with rice.