Ingredients

  • 4 servings
  • 3 tsp oil

  • 350 g roasted duck, deboned

  • 60 g pea eggplant

  • 80 g cherry tomato

  • 80 g pineapple, sliced to small pieces

  • 1 ½ tbsp fish sauce

  • 400 ml coconut milk

  • 120 ml pineapple juice

  • 4 tbsp water (optional)

  • 1-2 tsp palm sugar

  • 10 kaffir lime leaves, torn into smaller pieces

  • 1 long red chili, chopped

  • 20 g sweet basil

  • Red curry paste:

    2 g dried chili (small)

  • 16 g dried chili (long)

  • 20 g galangal

  • 20 g lemongrass

  • 20 g shallots

  • 20 g garlic

  • 5 g kaffir lime zest

  • 10 g shrimp paste

  • 1 tsp coriander seed

  • ½ tsp cumin

  • 3 cloves

  • ¼ tsp nutmeg

  • a pinch of salt

Gang Ped Pet Yang (Roasted Duck Curry)
Recipe Courtesy of
Phol Tantasathien

Gang Ped Pet Yang (Roasted Duck Curry)

{{totalReview}}
Roasted duck kept its tenderness whilst absorbing the aromatic spices and flavors of Thai Red Curry.
  • Medium
  • 30 min
  • 25 min
  • 15 min
  • 4 steps
  • 26 Ingredients
  • Medium
  • 4 steps
  • 26 Ingredients
  • 30 min
  • 25 min
  • 15 min

Directions

  1. Stir fry red curry paste ingredients

    • Heat oil, stir fry red curry paste ingredients until fragrant.


  2. Add roasted duck

    • Add roasted duck, pea eggplant, cherry tomato and pineapple, cook for 30 seconds, season with fish sauce, then add coconut milk.


  3. Add pineapple juice

    • When boiling, add pineapple juice (if you prefer thin curry, add 4 tablespoons water), season with sugar.


  4. Lower heat and simmer

    • When boiling again, lower heat and simmer for 1 minute, add torn kaffir lime leaf, red chili and basil.


Plate and Serve!

  • Scoop curry into a serving bowl and serve with rice.
Plate and Serve!
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    Ingredients
    • 4 servings
    • 3 tsp oil

    • 350 g roasted duck, deboned

    • 60 g pea eggplant

    • 80 g cherry tomato

    • 80 g pineapple, sliced to small pieces

    • 1 ½ tbsp fish sauce

    • 400 ml coconut milk

    • 120 ml pineapple juice

    • 4 tbsp water (optional)

    • 1-2 tsp palm sugar

    • 10 kaffir lime leaves, torn into smaller pieces

    • 1 long red chili, chopped

    • 20 g sweet basil

    • Red curry paste:

      2 g dried chili (small)

    • 16 g dried chili (long)

    • 20 g galangal

    • 20 g lemongrass

    • 20 g shallots

    • 20 g garlic

    • 5 g kaffir lime zest

    • 10 g shrimp paste

    • 1 tsp coriander seed

    • ½ tsp cumin

    • 3 cloves

    • ¼ tsp nutmeg

    • a pinch of salt

    Nutrition
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