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Gaeng Phet Ped Yang (แกงเผ็ดเป็ดย่าง) – Red Curry with Roast Duck
More recipes: Thai recipes · Curry recipes · All Asian recipes
Gaeng Phet Ped Yang (แกงเผ็ดเป็ดย่าง) – Red Curry with Roast Duck
Laura Chen
4
30 minutes
45 minutes
600
Thai
Main course
Gaeng phet ped yang is a Thai red curry with roast duck breast, coconut milk, pineapple and cherry tomatoes. The curry paste brings heat, and pineapple and sugar add a fruity sweetness. Thai basil gives an anise-like aroma at the end.
Ingredients
- 400 g roast duck breast
- 2 tbsp red curry paste
- 400 ml coconut milk
- 1 tbsp fish sauce
- 1 tsp sugar
- 80 g pineapple chunks
- 1 red bell pepper, cut into strips
- 10 cherry tomatoes
- 10 g Thai basil leaves
- 2 makrut lime leaves
- 1 tbsp vegetable oil
Instructions
- Heat the oil in a wok and fry the red curry paste for about 2 minutes.
- Add the coconut milk and bring to a boil.
- Add the fish sauce, sugar, pineapple chunks and red bell pepper and simmer for 10 minutes.
- Slice the roast duck breast and add it to the curry.
- Add the cherry tomatoes and makrut lime leaves and simmer for another 5 minutes.
- Garnish with Thai basil leaves and serve hot.
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More recipes: Thai recipes · Curry recipes · All Asian recipes