Red Curry Roast Duck with Fruit — Gaeng Phet Ped Yang
A Central Thai red curry of roast duck simmered in coconut milk with red curry paste, lychee, pineapple, and cherry tomatoes, finished with Thai basil and kaffir lime over jasmine rice for a sweet-spicy fruit curry.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Score duck skin in a crosshatch and season with salt on both breasts. Halve cherry tomatoes, tear kaffir lime leaves, slice red chillies diagonally. Skim 8 tbsp thick cream from coconut milk top. Have lychee, pineapple, fish sauce, palm sugar, and basil ready.
Sear
Lay duck breasts skin-side down in a cold dry large pan over medium heat 9–10 minutes until skin renders deep golden and crisp, flip and sear 2–3 minutes for medium-rare. Lift onto a board to rest, pour off all but 2 tbsp fat.
Bloom
Add skimmed coconut cream to the same pan over medium heat 90 seconds until cream splits and red-tinted oil beads surface. Add red curry paste and fry 90 seconds until deeply fragrant and darkened.
Simmer
Pour in remaining coconut milk and 200ml water over medium heat. Add fish sauce, palm sugar, and lime leaves. Bring to a gentle simmer 4–5 minutes until sauce thickens and coats a spoon glossily.
Fold and plate
Slice rested duck thinly. Fold duck, lychee, pineapple, and tomatoes into simmering curry over low heat 60 seconds until warmed through. Fold in basil and chilli until basil wilts, then divide between two bowls and serve over jasmine rice.
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