Roasted Duck Curry with Red Curry Paste Recipe (Kaeng Phed Ped Yang)

Red Curry with Roasted Duck is one of the most popular types of curries in Thai restaurants outside of Thailand. See our Homemade Red Curry Paste recipe or if you are short of time, substitute ready-made curry paste with great results.

Ingredients

• 1 1/3 cup coconut cream, reserve 2 tablespoons (30ml) for garnish
• 2 1/4 cup coconut milk
• 6 oz (200g) roast duck, thinly sliced
• 1.76 oz (50g) red curry paste
• 3 tablespoons Thai fish sauce
• 1 tablespoon (20g) palm sugar
• 3 kaffir lime leaves: 2 torn into pieces, discarding the stem and 1 finely shredded (for garnish)
• 1 large eggplant, cut into 1/2 inch (1 cm) pieces
• 1 1/2 cup (5oz, 150g) fresh pineapple, cut into bite-sized pieces (1 inch x 1.5 inch)
• 6 small cherry tomatoes (4 oz, 100 grams)
• 10 seedless grapes (optional)
• 3/4 cup (1 oz, 30g) sweet basil leaves (reserve some for garnish)

Preparation

1. Pour the coconut cream into a wok or sauce pan and simmer for 2 minutes, stirring constantly, until the coconut oil begins to separate out.
2. Add the curry paste, fish sauce, palm sugar and torn kaffir lime leaves. Simmer for 2 more minutes.
3. Add the duck and eggplant. Bring to a boil. Then add the coconut milk and simmer for 5 minutes.
4. Add the pineapple and cherry tomatoes and simmer for 2 minutes. Then add the grapes (if using) and sweet basil leaves. Turn off the heat and serve garnished with the remaining kaffir lime leaves, sweet basil and a few spoonfuls of thick coconut milk.

Recipe and small images Copyright © 2011 Temple of Thai; Main image Copyright Pangfolio.com © 2010 Used under license from Shutterstock.com

---

---

More recipes for Curry:

• Thai Red Curry Chicken with homemade Red Curry Paste
• Homemade Red Curry Paste
• Article about the different types of Thai Curry.
• Shop for ready-made Thai curry pastes in our online Thai grocery.

View this video for another Duck Curry Recipe.