Entree: Thailand – Royal Thai Cuisine – แกงเผ็ดเป็ดย่าง ➤ Kaeng phet pet yang (Rich Thai red curry made with slices of roasted duck in coconut milk with aromatic herbs)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 1 whole roasted duck, deboned and sliced, approx. 2 lb (900 g) usable meat
- 1 can (14 fl oz) (400 ml) full-fat coconut milk
- 2 tbsp (30 g) Thai red curry paste (store-bought or homemade)
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) palm sugar or light brown sugar
- 6 kaffir lime leaves, torn (remove central stem)
- 1 cup (150 g) bamboo shoots, drained (optional)
- 6–8 Thai basil leaves per serving, about 1 cup (25 g) packed Thai basil
- 2–3 Thai red chilies, sliced (adjust to taste)
- 1/2 cup (120 ml) chicken stock or water
- 1 tbsp (15 ml) lime juice (optional, to brighten)
- Steamed jasmine rice for serving (measured separately)
Instructions
1. Separate the thick coconut cream from the top of the can and reserve 1/2 cup (120 ml) of the cream for frying the curry paste; shake remaining coconut milk and set aside.
2. Heat the vegetable oil in a medium pot over medium heat; add the reserved coconut cream and bring just to a gentle simmer until it renders fragrant oil and becomes slightly reduced, about 2–3 minutes.
3. Add the red curry paste and fry in the coconut oil, stirring constantly, until very aromatic, about 1–2 minutes.
4. Pour in the remaining coconut milk and 1/2 cup (120 ml) chicken stock or water; bring to a gentle simmer.
5. Stir in fish sauce and palm sugar, then add the torn kaffir lime leaves and bamboo shoots if using.
6. Add the sliced roasted duck to the simmering curry and warm through for 3–5 minutes—duck is already cooked, so heat gently to avoid toughening.
7. Taste and adjust seasoning with additional fish sauce for saltiness or sugar for sweetness; finish with lime juice if desired.
8. Stir in Thai basil leaves and sliced red chilies just before serving to preserve fragrance; serve hot with steamed jasmine rice.
