This dish is inspired by "Kheng Phed Ped Yang" or roast duck in Thai red curry with lychee. Chef Hong and her team slow roast duck leg to fall-off-the-bone tender perfection to pair with Japanese eggplant, sweet lychees, and Thai basil all in a creamy red curry sauce. The curry is served on a bed of jasmine rice and quinoa rice. The nutty quinoa complements the sweet, juicy lychees, rich duck, and aromatic, basil-infused red curry to create an explosion of flavors.
Nutritional facts
Protein
44g
Carbs
55g
Calories
970
Fat
61g
Ingredients
Veg, Lychee, CannedDuck Leg ConfitCherry TomatoCanola and Olive Oil BlendRed Curry PasteFish SauceThai BasilJapanese EggplantSugarCoconut MilkJasmine RiceKosher SaltLime JuiceTri-color Quinoa
Reviews
4.4
Based on 233 reviews
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong’s cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
You can find Hong Thaimee’s meals in...