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.
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
- 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.
- In the same pan, add the red curry paste and cook for a minute. Pour in the coconut milk and bring to a simmer.
- Add the sliced red bell pepper and bamboo shoots to the curry sauce. Stir in the fish sauce and palm sugar.
- Slice the duck breasts and add them back to the curry. Simmer for 10-15 minutes until the duck is cooked to your liking.
- 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