Gang Pet Beth Yang is a classic among wok dishes and is almost always found on an Asian menu. There are many variations of the dish, but they all share the distinctive, slightly spicy flavor of duck (or chicken), coconut milk, and red curry paired with vegetables and sweet fruits. Here’s our take, featuring pineapple, grapes, and lychee.
Ingredients for 4 People
400 g duck breast (chicken breast can also be used)
4 dl coconut milk
100 g fresh pineapple
1 cup water
8 cherry tomatoes
3 lime leaves
9 grapes
6 lychee
sweet basil
1 tbsp red curry paste
chili (to taste)
3 tbsp oil
2 tbsp fish sauce
1 tsp salt
1 tsp sugar
rice
Instructions
Prepare all ingredients:
Clean and chop/slice all vegetables. Halve the grapes and cherry tomatoes, making them ready for the wok.
Slice the duck or chicken breast into strips.
Wok:
Heat the wok, add a bit of chili and oil to the pan.
Fry the duck or chicken strips until they are golden brown.
Stir in the curry paste and coconut milk, letting it cook for about 2 minutes.
Add the remaining ingredients and let the dish simmer for 15 minutes.
Season with fish sauce, salt, and sugar.
Garnish with basil leaves and serve with steamed rice.
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