Duck Curry*

Name: Duck Curry* (Kalee Ped)
Cuisine: Luang prabang
Ingredients: 1 small can tomato paste; ground black pepper; chopped coriander leaves; 2 large onions, thinly sliced; 1 coconut, opened and the meat grated—make two extractions of coconut milk and combine them, then leave the mixture in a large soup bowl; 1 duck, 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; 1 duck, 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; 1 duck, 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; 1 duck, 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; salt, fish sauce; salt, fish sauce; 12 potatoes, peeled, soaked in water and washed; 2 large red chilli peppers; 2 tablespoons of butter; 12 potatoes, peeled, soaked in water and washed; 1 coconut, opened and the meat grated—make two extractions of coconut milk and combine them, then leave the mixture in a large soup bowl; 6 tablespoons of curry powder

Kalee Ped

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 duck, 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
2

Asia
Laos
Main course
Side dish
Gluten-free

Method

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. Whe