Duck Curry*

Name: Duck Curry* (Kalee Ped)
Cuisine: Luang prabang
Ingredients: 10 potatoes, peeled and cut into pieces of the size which you think would be beautiful, then washed and left on a plate; 1 fully grown coconut, opened and the meat grated by using a ka-tai kood mak-pao (a ‘rabbit’ for grating coconut)—then make the first extraction of cream, followed by the second and third extractions of milk, approximately enough to fill a large soup bowl; salt, fish sauce, ground black pepper; 3 tablespoons of curry powder; dried chilli peppers, soaked in water until soft, pounded finely in a mortar to make your kheuang hom; 7 (small) shallots, pounded finely in a mortar to make your kheuang hom; chopped coriander leaves; 1 duck, plucked, gutted and cut into pieces as desired—these to be washed, sprinkled with salt and ground black pepper and left on a plate

Kalee Ped

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 duck, plucked, gutted and cut into pieces as desired—these to be washed, sprinkled with salt and ground black pepper and left on a plate
dried chilli peppers, soaked in water until soft, pounded finely in a

Asia
Laos
Side dish
Main course
Gluten-free
Spicy
Southeast Asia

Method

Put the coconut cream in a wok and place it on the fire. Leave it until the cream separates, and then add the kheuang horn. Stir until it gives off a good aroma.

Next, put in the salted pieces of duck and stir until they have shrunk a bit. Add the fish sauce and curry powder. Stir some more and then add the second extraction of coconut milk and the potatoes. Put