How to make Gaeng Phed Ped Yang (Thai Roasted Duck Red Curry)
Gaeng Phed Ped Yang (Thai Roast Duck Red Curry) is a delicious and fragrant dish that combines the spicy and savory flavors of red curry paste with the sweetness of tropical fruits. Here's a detailed recipe:
Equipment
- 1 Large pot or wok
- 1 Cutting board
- 1 Knife
- 1 Set Measuring cups and spoons
- 1 Wooden spoon or spatula for stirring
- 1 Ladle for serving
- 2 Bowls One for sliced duck and one for cubed fruits
Ingredients
- 1 Roasted duck, deboned and sliced Roasted chicken can be used as well
- 2 cups Mixed fruits (pineapple, lychee, grapes etc.), peeled and cubed
- 2 cups Coconut milk
- 2 tbsp Red curry paste
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar
- 1 tbsp Tamarind paste
- 1 cup Thai basil leaves
- 1 Red chili pepper, sliced (optional)
Instructions
- In a large pot or wok, heat up the coconut milk over medium heat until it starts to simmer.
- Add the red curry paste and stir until it is well combined with the coconut milk. Keep stirring for a few minutes until the mixture becomes fragrant.
- Add the sliced roasted duck to the pot and stir until it is coated with the curry sauce.
- Add the cubed fruits to the pot and stir gently until they are evenly distributed.
- Add the fish sauce, palm sugar, and tamarind paste to the pot and stir until they are well combined.
- Let the curry simmer for 10-15 minutes over low heat, stirring occasionally to prevent it from sticking to the bottom of the pot.
- Once the fruits are soft and the curry has thickened slightly, add the Thai basil leaves and sliced chili pepper (if using) to the pot and stir gently.
- Serve the Gaeng Phed ped yang hot with steamed rice.