Kaeng Phet Ped Yang (thai Red Curry Duck)

Kaeng Phet Ped Yang, or Thai Red Curry Duck, is a classic Thai dish known for its rich and aromatic flavors. This recipe combines tender duck meat with a spicy and creamy red curry sauce, creating a delicious and satisfying meal.

Kaeng Phet Ped Yang (thai Red Curry Duck)

Ingredients

  • 2 duck breasts, skin-on
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 red bell pepper, sliced
  • 1 cup bamboo shoots
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar
  • Thai basil leaves, for garnish

Instructions

  1. Score the duck skin and season with salt. Sear the duck breasts, skin-side down, in a hot pan until the skin is crispy. Flip and cook for a few more minutes. Remove from the pan and set aside.
  2. In the same pan, add the red curry paste and cook for a minute. Pour in the coconut milk and bring to a simmer.
  3. Add the sliced red bell pepper and bamboo shoots to the curry sauce. Stir in the fish sauce and palm sugar.
  4. Slice the duck breasts and add them back to the curry. Simmer for 10-15 minutes until the duck is cooked to your liking.
  5. Garnish with Thai basil leaves before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Fat
28g
Carbohydrates
6g

Supplies

Large skillet Cutting board Sharp knife Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Kaeng Phet Ped Yang with steamed jasmine rice for a complete and satisfying meal.

Tips & tricks

For a spicier curry, add more red curry paste. Adjust the level of heat to suit your preference.

Cost

$25