Roast Duck Red Curry (Gaeng Phed Ped Yang)
A classic Thai red curry with Chinese roast duck, pineapple and grape tomatoes, served over jasmine rice.
Ingredients
| 6 cups | 1.4 l | Full-fat coconut milk, divided |
| 4-6 tbsp | 60–90 ml | Red curry paste |
| 6-8 leaves | Kaffir lime leaves | |
| 1/2 duck | Prepared Chinese roast duck, cut into 10-12 pieces | |
| 1/2 cup | 120 ml | Thai sweet basil leaves |
| 1/2 cup | 120 ml | Thinly sliced brown onion |
| 2 tsp | 10 ml | Fish sauce |
| 1 tbsp | 15 ml | Tamarind concentrate |
| 1 tsp | 5 ml | White sugar |
| 1/2 cup | 120 ml | Large-diced pineapple |
| 6 | Grape tomatoes | |
| 1/4 cup | 60 ml | Small-diced red bell pepper |
| 1/4 cup | 60 ml | Small-diced green bell pepper |
| — | Cooked jasmine rice, for serving |
Instructions
- In a medium saucepan, heat 3 tablespoons of the coconut milk over medium heat and stir in the curry paste and lime leaves. Stir-fry for about 30 seconds to 1 minute, until the paste starts to brown and the coconut milk starts to separate.
- Stir the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Boil for about 10 minutes, or until the liquid has reduced to about a quarter of the original amount and it coats the back of a spoon.
- Reduce the heat to a simmer. Add the duck pieces, basil leaves, onion, fish sauce, tamarind concentrate and sugar. Let the mixture simmer for 5 to 10 minutes, until the curry takes on the flavor of the duck and is thick enough to coat the rice.
- Stir in the pineapple chunks, grape tomatoes and bell peppers and cook for 2 to 3 minutes, until the bell peppers start to soften. Taste, adjust any of the seasonings and serve over rice.
Pro Tip: You can easily get roast duck at your favorite local Chinese restaurant instead of trying to find a Cantonese BBQ shop.