Gaeng Phet Ped Yang
This is a rich and aromatic Thai red curry featuring roasted duck. The curry is balanced with sweet, spicy, and savory notes, enhanced by a medley of vegetables and fresh herbs.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 300 groasted duck, boneless, skin on, cut into bite-sized pieces
- 800 mlcoconut milk, full-fat
- 4 tbspThai red curry paste
- 200 gbamboo shoots, sliced, drained
- 150 gcherry tomato, halved
- 100 gpineapple, fresh, cubed
- 0.5 cupthai basil leaves
- 4 pcskaffir lime leaves, torn
- 2 tbspfish sauce
- 1 tbsppalm sugar, grated or finely chopped
- 1 tbspvegetable oil
garnish
- 2 pcsred chili, sliced, for garnish(optional)
Equipment
wok · large pot · knife
The method
Step by step
- 1
Heat the vegetable oil in a large pot or wok over medium heat.
About 1 min
- 2
Add the red curry paste and stir-fry for 2-3 minutes until fragrant, breaking it up to release its aroma.
About 3 min
Cook’s note: Stirring the curry paste well helps to deepen its flavor.
- 3
Pour in about half of the coconut milk and bring to a gentle simmer, stirring occasionally until the oil separates and rises to the surface.
About 5 min
Cook’s note: This step is crucial for developing the rich flavor of the curry.
- 4
Add the roasted duck pieces and continue to simmer for 5 minutes, allowing the duck to absorb the curry flavors.
About 5 min
- 5
Stir in the remaining coconut milk, bamboo shoots, kaffir lime leaves, fish sauce, and palm sugar.
About 1 min
- 6
Bring the curry back to a simmer and cook for 10-15 minutes, or until the bamboo shoots are tender and the flavors have melded.
About 15 min
Cook’s note: Taste and adjust seasoning with more fish sauce or palm sugar if needed.
- 7
Add the cherry tomatoes and pineapple cubes, cooking for another 2-3 minutes until they are just heated through but still retain some texture.
About 3 min
Cook’s note: Avoid overcooking the tomatoes and pineapple to keep their freshness.
- 8
Stir in the Thai basil leaves just before serving.
About 1 min
Cook’s note: The basil adds a fresh, aromatic finish; don't cook it for too long.
- 9
Garnish with sliced red chili if desired and serve hot with steamed jasmine rice.
Keep it good
Store leftover curry in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through.