Gaeng Phed Ped Yang
Roast Duck Red CurryThis is my favoriteCantonese and Thai fusion dish. The heavy five-spiced, sweet roast duck marriesperfectly with the spicy and creamy red curry. You can also substitute thepineapple with canned lychee to make this dish fancy.
Ingredients
- 6 cups 1.4 L full-fat coconut milk, divided
- 4 –6 tbsp 84–126 g red curry paste
- 6 –8 kaffir lime leaves
- ½ prepared Chinese roast duck cut into 10–12 pieces (see Pro Tip)
- ½ cup 12 g Thai sweet basil leaves
- ½ cup 60 g thinly sliced brown onion
- 2 tsp 10 ml fish sauce
- 1 tbsp 15 ml tamarind concentrate
- 1 tsp white sugar
- ½ cup 140 g large-diced pineapple
- 6 grape tomatoes
- ¼ cup 37 g small-diced red bell pepper
- ¼ cup 37 g small-diced green bell pepper
- Cooked jasmine rice for serving
Instructions
- In a medium saucepan, heat 3 tablespoons (45 ml) of the coconut milk over medium heat and stir in the curry paste and lime leaves.
- Stir-fry for about 30 seconds to 1 minute until the paste starts to brown and the coconut milk starts to separate.
- Stir the remaining coconut milk into the curry paste.
- Increase the heat to high until you reach a full rolling boil.
- Boil for about 10 minutes or until the liquid has reduced to about a quarter of the original amount and it coats the back of a spoon.
- Reduce the heat to a simmer.
- Add the duck pieces, basil leaves, onion, fish sauce, tamarind concentrate and sugar.
- Let the mixture simmer for 5 to 10 minutes, until the curry takes on the flavor of the duck and will be thick enough to coat the rice.
- Stir in the pineapple chunks, grape tomatoes and bell peppers and cook for 2 to 3 minutes, until the bell peppers start to soften.
- Taste, adjust any of the seasonings and serve over rice.