Kaeng Phet Ped Yang (Thai Roast Duck Red Curry)
Local name: แกงเผ็ดเป็ดย่าง
In short: Sliced pan-roasted duck simmered in a red curry coconut sauce with pineapple and cherry tomatoes, balancing sweet, sour, hot and rich. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 670 kcal
Roast duck red curry is a favorite for celebrations and weekend lunches in Thailand, where cooks often buy roast duck from a shop and make the curry at home. Rich duck meat suits the sweet, sour and spicy sauce, and pineapple and cherry tomatoes cut through the fat. This version pan-roasts duck breasts at home, so the skin turns crisp before the meat is sliced into the curry.
Instructions
- Score the duck skin in a crosshatch pattern without cutting the meat, and rub with salt. Place the breasts skin-side down in a cold, dry skillet.
- Heat the pan to medium and cook for 8 to 10 minutes, pouring off the fat as it collects, until the skin is deep golden and crisp. Turn and cook for 3 minutes, then rest on a board for 5 minutes. Slice thickly.
- Spoon the thick cream from the top of the coconut milk, about 100 ml (scant 1/2 cup), into a wide pot over medium heat. Cook for 3 to 4 minutes until it bubbles and the oil separates.
- Add the curry paste and fry for 2 minutes until fragrant and darker in color.
- Pour in the rest of the coconut milk and the stock and bring to a gentle simmer. Add the lime leaves, fish sauce and palm sugar.
- Add the duck slices, pineapple and tomatoes and simmer for 5 minutes, until the duck is cooked through (74°C/165°F) and the tomatoes just begin to soften.
- Taste for balance, stir in the basil and chili, and serve with jasmine rice.
Tips
- Short on time? Use 400 g (14 oz) of sliced roast duck from a specialty shop and add it to the curry for the last 3 minutes.
- Fresh lychees or seedless grapes can be used in place of pineapple. Add them for the last 2 minutes so they stay firm.
Questions and answers
What do I do with the duck fat?
Save it. Strain it into a jar and keep it in the fridge for up to 2 months. It is excellent for roasting potatoes or frying rice.
Can I use chicken instead of duck?
Yes. Use thin slices of chicken thigh and simmer them for 8 minutes until cooked through. The sauce will be a little lighter without the richness of duck.
How spicy is Thai red curry with duck?
It is medium to hot, depending on the paste. The pineapple and sugar soften it. Start with 2 tablespoons of paste if you prefer a mild curry.
How long does it take to make Kaeng Phet Ped Yang (Thai Roast Duck Red Curry)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Kaeng Phet Ped Yang (Thai Roast Duck Red Curry)?
About 670 kcal per serving, with 34 g of protein, 57 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 670 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 57 g |
| Fat | 34 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
