Gaeng Phed Ped Yang

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the curry sauce. Peel and roughly chop the onion, ginger and garlic

Step 2

Place in a powerful blender with a pinch of salt and blend until they break down and come together to form a paste.

Step 3

Heat the toasted sesame oil in a large frying pan over a medium heat. Once hot, add the onion, ginger and garlic mixture, curry paste and apple purée.

Step 4

Mix well and cook for a couple of minutes then add the coconut milk, water, the passata, fish sauce, sugar, soy sauce, lime leaves and Thai basil leaves. Mix well and cook for 30 minutes.

Step 5

Cook the duck. Heat the toasted sesame oil in a second large frying pan over a medium heat. Once hot, add the duck with the salt and Chinese five-spice.

Step 6

Mix well and cook for 4-8 minutes until the duck has browned, turning it every so often with tongs. Once the duck has turned brown, halve the orange, squeeze in the juice and mix through. Shred the duck into smaller chunks with two forks and set aside while you cook the rice.

Step 7

Cook the rice. Once the duck is ready, stir it through the curry sauce. Cook together over a low heat for 5-10 minutes to heat everything through. Serve and top with spring onions, chilli and Thai basil leaves.