Ka Lee Ped

Ka Lee Ped Recipe - Delicious Duck Curry from Laos

Region / culture: Laos | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Ka Lee Ped is a traditional Thai curry dish made with duck, potatoes, and a flavorful coconut curry sauce. This dish is rich in flavor and perfect for those who enjoy a spicy and aromatic curry.

History

Ka Lee Ped has its origins in Thai cuisine, where it is a popular dish enjoyed by many. The combination of tender duck meat, creamy coconut milk, and fragrant curry spices makes this dish a favorite among locals and visitors alike.

Ingredients

1 duck
dried chilli peppers, soaked in water until soft
7 small shallots
3 tbsp curry powder
1 fully grown coconut
10 potatoes, peeled and cut into pieces of chosen size, then washed and left on a plate
ground black pepper
salt
fish sauce

How to prepare

Duck preparation

Pluck, gut, and cut the duck into desired pieces. Wash the pieces and sprinkle them with salt and ground black pepper. Place them on a plate.

Coconut preparation

Open the coconut and grate the meat using a coconut grater. Extract the first, second, and third portions of cream and milk, enough to fill a large soup bowl.
Pour the coconut cream into a wok and place it over the fire.
Allow the cream to separate, then add the kheuang hom.
Stir until it releases a pleasant aroma.
Add the salted duck pieces and stir until they shrink slightly.
Include the fish sauce and curry powder.
Continue stirring and add the second extraction of coconut milk and the potatoes.
Cover the wok with a lid.
Once the duck and potatoes are well-cooked, taste the dish.
Serve the dish in a bowl, garnish with ground black pepper and chopped coriander leaves.

Variations

Substitute chicken or tofu for the duck for a different flavor.
Add additional vegetables such as bell peppers or carrots for added texture and flavor.

Cooking Tips & Tricks

Make sure to pluck, gut, and cut the duck into pieces before cooking.

- Use freshly grated coconut for the best flavor.

- Adjust the amount of dried chili according to your spice preference.

- Be sure to taste the dish before serving to adjust the seasoning if needed.

Serving Suggestions

Ka Lee Ped is best served hot over steamed rice or with a side of fresh vegetables.

Cooking Techniques

Be sure to cook the duck until it is tender and fully cooked.

- Allow the flavors to meld together by simmering the curry for at least 30 minutes.

Ingredient Substitutions

Use chicken broth as a substitute for fish sauce if needed.

- Use canned coconut milk as a substitute for fresh coconut milk.

Make Ahead Tips

Ka Lee Ped can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Ka Lee Ped with fresh cilantro leaves and a sprinkle of ground black pepper for a beautiful presentation.

Pairing Recommendations

Serve Ka Lee Ped with a side of jasmine rice and a crisp cucumber salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Ka Lee Ped contains approximately 400 calories.

Carbohydrates

Ka Lee Ped is a carb-rich dish due to the potatoes used in the recipe. Each serving contains approximately 30 grams of carbohydrates.

Fats

The coconut milk used in Ka Lee Ped adds a rich and creamy texture to the dish. Each serving contains approximately 20 grams of fat.

Proteins

Duck meat is a good source of protein, and each serving of Ka Lee Ped contains approximately 25 grams of protein.

Vitamins and minerals

Ka Lee Ped is a good source of vitamins and minerals, including vitamin C, potassium, and iron.

Alergens

This recipe contains coconut and fish sauce, which may be allergens for some individuals.

Summary

Ka Lee Ped is a flavorful and nutritious dish that is rich in protein, healthy fats, and essential vitamins and minerals.

Summary

Ka Lee Ped is a delicious and aromatic Thai curry dish made with duck, potatoes, and a creamy coconut curry sauce. This dish is perfect for those who enjoy bold flavors and spicy dishes.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was during my trip to Thailand many years ago, and I had the opportunity to visit a local market in Bangkok. As I wandered through the bustling stalls, filled with vibrant colors and exotic smells, I came across a vendor selling a dish that caught my eye.

The dish was called Ka Lee Ped, a traditional Thai curry that looked rich and flavorful. The vendor, a friendly elderly woman with a warm smile, noticed my interest and beckoned me over to her stall. She told me that Ka Lee Ped was a popular dish in Thailand, known for its complex blend of spices and creamy coconut milk.

Intrigued, I asked the vendor if she could teach me how to make the dish. To my surprise, she agreed and invited me to her home the following day. As I followed her through the winding streets of Bangkok, I couldn't help but feel a sense of excitement and anticipation.

When we arrived at her home, the vendor ushered me into her kitchen, a cozy space filled with the fragrant aromas of spices and herbs. She handed me a mortar and pestle and began to show me how to grind the fresh ingredients for the curry paste.

Together, we pounded lemongrass, galangal, garlic, shallots, and a variety of dried chilies into a fragrant paste. The vendor explained the importance of balancing the flavors in the curry, using ingredients such as shrimp paste, fish sauce, and palm sugar to create a harmonious blend of sweet, salty, and spicy.

As the curry simmered on the stove, filling the kitchen with its mouthwatering aroma, the vendor shared stories of her own culinary journey. She told me about her grandmother, who had passed down the recipe for Ka Lee Ped to her, and how she had spent years perfecting the dish.

I listened intently, soaking up every detail and savoring the experience of learning from a true master. When the curry was finally ready, we sat down to enjoy a meal together, savoring each spoonful of the creamy, aromatic dish.

As I bid farewell to the vendor that day, I knew that I had been given a precious gift. Not just the recipe for Ka Lee Ped, but a glimpse into the rich tapestry of Thai culture and culinary tradition.

Since that day, I have made Ka Lee Ped countless times, each batch a tribute to the vendor who had so generously shared her knowledge with me. And as I serve the dish to my family and friends, I can't help but feel a sense of gratitude for the serendipitous encounter that had led me to discover this exquisite recipe.

In a world filled with chaos and uncertainty, the ritual of cooking and sharing a meal has become a source of comfort and connection for me. And as I pass down the recipe for Ka Lee Ped to future generations, I hope that they too will find joy and fulfillment in the simple act of creating something delicious to share with their loved ones.