This is our recipe to make an authentic Gaeng Phed Ped Yang, Thai Red Curry with Roast Duck that you can easily cook at home in under 30 minutes!
Authentic Thai Recipe for Gaeng Phed Ped Yang - Thai Red Curry with Roasted Duck
10 minPreparation Time
20 minCooking Time
30 minTotal Time
- 2 Duck Breasts With Skin On
- 1 can (400ml) Coconut Milk
- 50 g Thai Red Curry Paste - Available from Essence of Thailand here
- 3 tbsp Thai Fish Sauce - Available from Essence of Thailand here
- 1 tbsp Palm Sugar - Available from Essence of Thailand here
- 4 Kaffir Lime Leaves, shredded - Available from Essence of Thailand here
- 4 Thai Apple (Round) Aubergines, quartered - Available from Essence of Thailand here
- 8 Lychees - Available from Essence of Thailand here
- 1 small can (220g) Pineapple Chunks (drained)
- 6 Cherry Tomatoes
- 100 g Thai Basil leaves
- 1 tbsp Oil
- Jasmine Rice (to serve) - Availabe from Essence of Thailand here
- Place the Duck Breasts skin side down into a dry pan on medium to high heat. Cook until the skin is crispy (but not burnt) then turn over and cook for another minute or so. You want the duck breasts to be pink when sliced.
- Remove duck breasts from pan & put to one side.
- Whilst cooking the duck breasts, add the oil into a separate wok or pan over medium heat
- Add the Red Curry Paste & fry lightly for a minute or so to release the aromas.
- Add about 100ml of the Coconut Milk and stir heating gently for a couple of minutes.
- Add the remaining coconut milk and bring to the boil.
- Add the Thai Apple Aubergines, then add Kaffir Lime Leaves. Cook for about 5 minutes.
- Add the Palm Sugar, Lychees, Pineapple Chunks & Thai Basil Leaves and cook gently for another 5 minutes or until heated through.
- Finally add the duck, the Fish Sauce and Cherry Tomatoes and heat for another 2 or 3 minutes.
- Serve immediately with steamed Jasmine rice & add more Thai Basil as desired. We use Royal Umbrella brand Thai Hom Mali Rice which is a lovely fragrant rice.