Panang Ped Yang
(Panaeng Curry with Roasted Duck)
- 3 cups sliced roasted duck
- 4 cups coconut milk
- 10 dried red chili peppers (big size)
- 3 tbsp. sliced lemongrass
- 1 tbsp. minced galangal
- 1 tsp. sliced kaffir lime skin
- 5 red chili peppers
- 4 red onions
- 2 cloves garlic
- 1 tbsp. roasted coriander seeds
- 1/2 tsp. roasted cumin
- 6 kaffir lime leaves
- 5 red and yellow chilies
- 2 tsp. palm sugar
- 1 cup sweet basil
- 1 / 2 tsp. salt
- 1 tbsp. shrimp paste
- 10 small tomatoes
Penang Ped Yang Curry Cooking Instructions
- Grind all the paste ingredients together and finely.
- Separate the coconut milk in half. The first half, boil it with the duck on low heat until the meat gets soft. Remove from the stove when it’s ready.
- Second part put it in the pan and use medium heat. Add all the paste and keep stirring until it smells aromatic (take about 15).
- After 15 minutes, add roasted duck, tomatoes, sugar, fish sauce, red chili peppers, and sweet basil.
- You may adjust the taste like the way you like, up to you.
Thai food has duck in many kinds of recipe, for example, duck in soup noodle, roasted duck with rice, duck spicy and sour salad. We love anything with tough meat really and duck meat has a tough texture.
Maybe, it’s just Thai Isaan people who love it. 🙂 We have one snack made of tamarind seed. We cook it in a hot pan without adding oil and wait until it’s burnt at the right level. When we eat, we crack the shell open and chew the hard seed inside. Some people can chew this all day, like my mom. Or… when you see a Thai person chewing ice after he or she finished the drink, you can tell he/she is from Isaan.
We love to chew tough food and hard stuff that’s why we have a big jaw. It’s the way you can tell if they are from northeastern of Thailand, flat noses, big cheekbones, and big jaws. I blamed it on the sticky rice for causing my nose flat though. I’m very mad but I can’t stop eating it.