Kaeng Phet Ped Yang

Kaeng Phet Ped Yang (Thai Roast Duck Red Curry)

A rich Thai red curry where sliced roast duck is simmered in coconut milk with red curry paste, balanced by sweet pineapple and cherry tomatoes, and finished with Thai basil. Traditionally made with leftover or store-bought roast duck for convenience.

Prep

20 min

Cook

30 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1 lb 5 oz) roast duck (meat only, sliced), store-bought or leftover roast duck; remove skin if preferred
• •3 tbsp Thai red curry paste (nam phrik phet), such as Mae Ploy or Maesri brand
• •400 ml (14 fl oz (1 can)) full-fat coconut milk, do not shake the can; you want the thick cream on top
• •200 ml (7 fl oz) thin coconut milk or water, to adjust sauce consistency
• •150 g (5 oz) pineapple chunks (fresh or canned), fresh is best; if canned, drain well
• •150 g (5 oz) cherry tomatoes, halved
• •2 tbsp fish sauce (nam pla)
• •1 tbsp palm sugar, grated, or brown sugar if unavailable
• •4 whole kaffir lime leaves, torn; or 1 strip lime zest as substitute
• •1 tbsp Thai red chilli, sliced (optional), for garnish and extra heat
• •20 g (¾ oz) Thai basil leaves, or Italian basil as substitute
• •1 tsp vegetable oil, optional, if coconut cream is scarce

Steps

1. 1 Open the can of coconut milk without shaking. Spoon out about 100 ml (3½ fl oz) of the thick coconut cream from the top and set aside.
2. 2 Heat a wok or heavy saucepan over medium heat. Add the reserved coconut cream and bring to a gentle simmer, stirring, until it starts to separate and the oil glistens (about 3–4 minutes).
3. 3 Add the red curry paste and fry in the coconut cream for 2 minutes, stirring constantly, until very fragrant and the paste darkens slightly.
4. 4 Pour in the remaining coconut milk from the can plus the thin coconut milk or water. Stir to dissolve the paste and bring to a gentle simmer.
5. 5 Add the torn kaffir lime leaves, fish sauce, and palm sugar. Stir and simmer for 5 minutes to let the flavours meld.
6. 6 Add the sliced roast duck and pineapple chunks. Simmer gently for 10 minutes; the duck is already cooked, so you are just heating it through and letting it absorb the curry. Do not boil hard, or the coconut milk may split unpleasantly.
7. 7 Add the halved cherry tomatoes and simmer for a further 3–5 minutes, until the tomatoes soften but still hold their shape.
8. 8 Taste and adjust: it should be salty from fish sauce, sweet from palm sugar and pineapple, and spicy from the paste. Add more fish sauce or sugar as needed.
9. 9 Remove from heat. Stir in the Thai basil leaves and sliced chilli (if using) - the residual heat will wilt the basil.
10. 10 Transfer to a serving bowl and serve immediately with steamed jasmine rice.