Gaeng Phet Ped Yang (Thai Roast Duck Curry)

🧂 Ingredients

• 1/2 Roast duck(Preferably Chinese roast duck, skin on and crisped if possible. Cut into bite-sized pieces.)
• 3 tbsp Red curry paste(Adjust to your spice preference. High-quality paste will yield better flavor.)
• 400 ml Coconut milk(Full-fat coconut milk is recommended for richness.)
• 100 ml Coconut cream(This is the thick cream from the top of a can of coconut milk, used for frying the paste.)
• 1 cup Cherry tomatoes(Halved.)
• 1 cup Grapes(Red or green seedless grapes, halved. Lychees (canned or fresh, pitted) can be used as an alternative.)
• 1 cup Pineapple(Fresh or canned chunks, cut into bite-sized pieces.)
• 1-2 tbsp Fish sauce(To taste, for seasoning.)
• 1 tsp Palm sugar(Or brown sugar, to taste, for balancing flavors.)
• 2-3 Kaffir lime leaves(Torn or bruised, optional but recommended for authentic aroma.)
• 1/4 cup Thai basil leaves(For garnish and fresh flavor.)

👨‍🍳 Instructions

1. 1

   Prepare the curry base: Heat a wok or large saucepan over medium heat. Add the coconut cream and bring to a gentle simmer. Add the red curry paste and fry, stirring constantly, for about 5 minutes until fragrant and the oil begins to separate from the paste. This step is crucial for developing the paste's flavor.

   ⏱️ 5 minutes
2. 2

   Build the curry: Pour in the coconut milk and add the torn kaffir lime leaves (if using). Bring the mixture to a gentle simmer, stirring to combine. Add the bite-sized pieces of roast duck and let them simmer gently in the curry sauce for about 10 minutes, allowing the duck to heat through and absorb the flavors.

   ⏱️ 10 minutes
3. 3

   Add the fruits and vegetables: Stir in the halved cherry tomatoes, grapes (or lychees), and pineapple chunks. Continue to simmer for another 5 minutes, just until the tomatoes begin to soften slightly and the fruits are heated through. Avoid overcooking the fruits to maintain their texture and freshness.

   ⏱️ 5 minutes
4. 4

   Season and finish: Taste the curry and season with fish sauce and palm sugar as needed to achieve a balance of salty, sweet, and savory flavors. Stir in most of the Thai basil leaves, reserving some for garnish. Simmer for 1 more minute.

   ⏱️ 1 minute
5. 5

   Serve: Ladle the hot Gaeng Phet Ped Yang into serving bowls. Garnish with the remaining fresh Thai basil leaves. Serve immediately with steamed jasmine rice.

💡 Pro Tips

• ✓For an authentic flavor, use Chinese roast duck from a reputable Asian market. Ensure the skin is crispy if possible.
• ✓The combination of sweet fruits (grapes, pineapple, lychee) and savory curry paste creates a unique and delicious flavor profile.
• ✓This dish is a popular and impressive choice for special occasions or when you want to recreate a restaurant experience at home.

🔄 Variations

• Substitute roast duck with cooked chicken pieces (such as rotisserie chicken) for a different protein.
• Experiment with other fruits like rambutan or longan.
• For a spicier curry, add a sliced red chili pepper along with the tomatoes and fruits.

🥗 Nutrition

Per serving