Gaeng Phed Ped Yang

Roast Duck in Red Curry

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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.

Ingredients

  • cooking oil, as needed
  • 1 roast duck, medium
  • 3 cups (750 ml) coconut cream
  • ½ cup (125 ml) water
  • 10 kaffir lime leaves
  • 3 tablespoons fish sauce (nam pla)
  • 75 g frozen peas
  • 5 small tomatoes, halved
  • 4 red or green chillies, cut into strips
  • 1 sprig Thai sweet basil (bai horapa)

Red Curry Paste

  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 8 dried chillies, soaked to soften, then drained and coarsely chopped
  • ½ teaspoon finely grated kaffir lime zest
  • 1 teaspoon salt
  • 1 teaspoon finely chopped lemongrass
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped galangal
  • 1 tablespoon dried prawn paste (gapi), roasted and crumbled

Method

  1. Prepare the red curry paste. Place the cumin and coriander seeds in a pan and dry-fry over medium heat for 1–2 minutes until the spices are lightly browned and aromatic. Using a mortar and pestle, pound the roasted spices with the rest of the ingredients for the curry paste until fine. Heat about 5 tablespoons oil in a wok over medium heat. Add the red curry paste and stir-fry for about 10 minutes or until the oil starts to separate. Remove from heat and set aside to cool. Store the red curry paste in an airtight jar in the refrigerator. Use as needed.
  2. Debone the roast duck and cut into bite-size pieces. Set aside.
  3. In a small pot, bring half the coconut cream to the boil with the water. Lower the heat to a simmer.
  4. In another pot, bring a third of the remaining coconut cream to a boil. Lower the heat to a simmer, then stir in 2–3 tablespoons of the red curry paste. Cook for a few minutes.
  5. Add the kaffir lime leaves and duck meat. Stir well. Add the simmering coconut cream and turn up the heat.
  6. Add the fish sauce, peas, tomatoes and chillies. Lower the heat and simmer until the peas are tender. Add the remaining coconut cream and bring to a boil.
  7. Sprinkle the basil leaves over the curry and remove from heat. Serve hot with rice.

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