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Gaeng phet ped yang (red curry with roast duck)
Gaeng phet ped yang (แกงเผ็ดเป็ดย่าง): Bangkok red curry of Chinese roast duck, pineapple, lychee and Thai basil
Bangkok's Chinese-Thai cooks invented this curry around the roast-duck shops of Yaowarat, where lacquered ducks hang in the windows: sliced duck simmered briefly in red curry with pineapple, cherry tomatoes and lychees, so every mouthful is rich, hot, sweet and a little sour. It is a dish for a special family dinner or a banquet table, eaten with jasmine rice. Buy a ready-roasted duck from a Chinese barbecue shop rather than roasting your own. Chef's tip: add the duck near the end and only heat it through; boiling it for long turns the meat stringy and the skin flabby.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- ½ Chinese roast duckabout 700 g on the bone; take the meat off and slice into bite-sized pieces with the skin
- ½ cup coconut cream
- 3 tbsp red curry paste
- 1 ¾ cups coconut milk
- 4 kaffir lime leavestorn
- 5 ½ oz pineapplefresh, cut into bite-sized chunks
- 10 lycheespeeled and stoned, or tinned and drained
- 2 tbsp fish sauce
- 1 tbsp palm sugargrated
- 1 handful Thai basilleaves picked
- 1 long red chillisliced
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Method
0/7 doneStep 1: Strip the meat from ½ Chinese roast duck, slice it and keep the skin on. Set aside the juices from the container.
10 minStep 2: Boil ½ cup coconut cream in a wok or pan over a medium heat until thick and oily, about 3 minutes.
3 minStep 3: Add 3 tbsp red curry paste and fry, stirring constantly, until fragrant and the oil turns red, 2–3 minutes.
3 minStep 4: Pour in 1 ¾ cups coconut milk, add 4 kaffir lime leaves and bring to a gentle simmer for 5 minutes.
5 minStep 5: Add 5 ½ oz pineapple and 10 cherry tomatoes and simmer until the tomatoes just start to soften, about 3 minutes.
3 minStep 6: Add the duck, any duck juices and 10 lychees and simmer gently until the duck is piping hot right through (167°F), about 4 minutes.
4 minStep 7: Season with 2 tbsp fish sauce and 1 tbsp palm sugar. The curry should taste hot and rich with a fruity sweetness. Turn off the heat, stir in 1 handful Thai basil and scatter with 1 long red chilli. Serve with jasmine rice.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 27 g
- Carbs
- 22 g
- Fat
- 47 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gaeng phet ped yang (red curry with roast duck) take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of cherry tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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