Thai Roasted Duck Curry (Gaeng Phed Ped Yang)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 people
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Calories
595 kcal
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Course
Main Course
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Cuisine
Thai
Thai Roasted Duck Curry (Gaeng Phed Ped Yang)
Description
This curry begins by gently simmering coconut milk until the oil separates, which enriches the sauce's flavor. Red curry paste is mixed in before the rest of the coconut milk to build a robust base. Roasted duck slices are added with palm sugar and fish sauce to develop depth and balance of savory and sweet.
Adding pineapple pieces and small tomatoes introduces fruity acidity and texture contrasts to the curry, brightening the rich coconut and duck. Simmering briefly softens the tomatoes to personal preference while preserving their shape. Sweet basil stirred in at the end adds a fresh, herbal aroma distinctive to this dish.
The curry can be enjoyed hot with rice, offering a blend of creamy, spicy, sweet, and savory flavors. The method allows some customization in protein and vegetables, with recommended red curry paste brands provided for authentic flavor. This dish showcases the harmony between rich coconut curry and the fruitiness of pineapple in a traditional Thai preparation.
Ingredients
- 7 ounces duck thinly sliced, roasted
- 0.7 ounces tomatoes small
- 6 ounces pineapple cut into bite-sized pieces
- 1.5 tablespoon red curry paste see notes
- 1 tablespoon fish sauce
- 2 tablespoons palm sugar
- 17 fluid ounces coconut milk full-fat
- 0.35 ounces sweet basil
Instructions
- Start by heating a pot or large wok pan over medium heat. Add 200ml (about 6.80 fl oz) of coconut milk and let it simmer, stirring occasionally. Wait for the oil to start separating from the milk, which enriches the curry’s flavor and aroma.
- Stir in the red curry paste thoroughly until it’s well mixed. Then, gradually pour in the rest of the coconut milk, combining it well with the paste.
- As the sauce begins to boil again, add the duck slices, palm sugar, and fish sauce. Stir until the palm sugar fully dissolves.
- Next, add your vegetables and pineapple chunks into the curry. Let it simmer for 1–2 minutes, or until the tomatoes reach your desired softness.
- Finally, turn off the heat and gently mix in the basil leaves. Serve the curry hot and enjoy!
Notes
- Use Mae Ploy or Maesri red curry paste for authentic flavor or prepare your own homemade paste.
- Pineapple chunks are essential to balance the curry’s richness with sweetness and acidity.
- You can customize with other vegetables or protein as desired, but don't omit the pineapple for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 55g | 85% |
| Saturated Fat | 48g | 240% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 765mg | 32% |
| Potassium | 672mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 1822IU | 36% |
| Vitamin C | 44mg | 49% |
| Calcium | 76mg | 8% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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