Entree: Thailand – แกงเผ็ดเป็ดย่าง ➤ Kaeng phet ped yang (Thai red curry with duck)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 4 boneless skinless duck breasts, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) neutral oil
- 2 tbsp (30 g) Thai red curry paste
- 1 can 13.5 fl oz (400 ml) coconut milk
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 3 kaffir lime leaves, torn (optional)
- 1 cup (150 g) bamboo shoots, drained (optional)
- 1/2 cup (75 g) cooked pineapple chunks or cherry tomatoes (optional)
- 1/2 cup (15 g) fresh Thai basil leaves (or regular basil)
- 2 tbsp (30 ml) lime juice
- Cooked jasmine rice, for serving

Instructions

1. Season duck breasts with a little salt. Heat oil in a skillet over medium-high heat and sear duck breasts 4–6 minutes per side until browned and cooked to desired doneness. Remove and let rest; reserve any pan juices.
2. In a separate large saucepan or wok over medium heat, add a splash of the reserved pan juices or a little oil, then fry red curry paste for 1 minute until fragrant. Add coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer.
3. Stir in fish sauce, palm sugar, torn kaffir lime leaves, bamboo shoots, and pineapple or tomatoes if using. Simmer 5–7 minutes until flavors meld and sauce slightly thickens.
4. Thinly slice duck breasts and add to the curry to warm through for 1–2 minutes. Stir in lime juice and basil leaves, adjust seasoning to taste, and serve hot with jasmine rice.