Name: Gaeng Phed Ped Yang (Roast Duck in Red Curry)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: ½ teaspoon finely grated kaffir lime zest; 1 teaspoon finely chopped lemongrass; 1 teaspoon salt; 1 tablespoon dried prawn paste (gapi), roasted and crumbled; 8 dried chillies, soaked to soften, then drained and coarsely chopped; 1 tablespoon chopped garlic; 1 tablespoon chopped galangal; cooking oil, as needed; 1 roast duck, medium; 3 cups (750 ml) coconut cream; ½ cup (125 ml) water; 3 tablespoons fish sauce (nam pla); 10 kaffir lime leaves; 5 small tomatoes, halved; 4 red or green chillies, cut into strips; 75 g frozen peas; 1 sprig Thai sweet basil (bai horapa); 1 teaspoon coriander seeds; 2 teaspoons cumin seeds

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

This dish is a popular item on Thai restaurant menus. In Thai homes, it is often prepared when there is a festive or special occasion, such as a wedding, an ordination of a Buddhist monk or when ushering in the New Year. For convenience, make double or triple quantities of the red curry recipe and store the paste in airtight containers. It will keep refrigerated for up to two weeks or frozen for up to two months.