Thai Red Curry with Duck (Kaeng Phet Ped Yang)

Thai Red Curry with Duck (Kaeng Phet Ped Yang)

Thai Red Curry with Duck (Kaeng Phet Ped Yang) is a classic Thai curry dish that primarily uses red curry paste with coconut milk as essential ingredients. This dish features tender duck meat cooked in a rich, aromatic red curry sauce, often complemented with vegetables like bamboo shoots, Thai eggplant, or sweet basil leaves. The curry paste contains distinct aromatic herbs and spices that give this dish its characteristic flavor. At Kawin's Kitchen, we prepare our Thai Red Curry with Duck using authentic ingredients and traditional techniques to deliver the true flavors of Thailand.

Ingredients

• Roasted duck, sliced
• Thai red curry paste
• Cherry tomatoes, halved
• Seedless grapes
• Pineapple, cut into small pieces
• Thai eggplant (Ma-kheua Phuang)
• Fish sauce
• Palm sugar
• Thick coconut milk
• Thin coconut milk
• Red and yellow chili pepper, sliced diagonally
• Kaffir lime leaves, torn
• Thai basil leaves
• Vegetable oil

Cooking Instructions

1. Heat vegetable oil in a wok.
2. Add the red curry paste and stir-fry, gradually adding the thick coconut milk until fragrant. Transfer to a pot.
3. Add the thin coconut milk and stir until well combined.
4. Once boiling, add the roasted duck and kaffir lime leaves. Bring to a boil again.
5. Season with fish sauce and palm sugar.
6. Add cherry tomatoes, seedless grapes, and pineapple. Simmer briefly and adjust seasoning to taste.
7. Add Thai eggplant, red and yellow chili peppers, and Thai basil leaves. Stir to combine.
8. Transfer to a serving dish and serve.

Chef's Tips

• For the best flavor, use homemade red curry paste if possible.
• When cooking the coconut milk with curry paste, it should separate slightly but not too much. Since roasted duck already contains fat, too much oil separation can make the dish too rich.
• Choose pineapple with a slightly sour taste for this recipe. Both pineapple and cherry tomatoes add acidity that balances the richness of the curry, making it more enjoyable.
• Adjust the amount of curry paste according to your spice preference.
• For an authentic taste, don't skip the Thai basil - it adds a distinctive flavor.
• This dish pairs perfectly with hot steamed jasmine rice. Alternatively, you can serve it with Thai rice noodles (Kanom Jeen) for an equally delicious meal.