Thread: Roasted Red Duck Curry (Kaeng Phed Ped Yang)

nice choice mate

Okay, so now you have all your ingredients. The first thing you need to do is debone and cut up the duck. I prefer to leave some of the skin on, but that's really up to you.


Here are all the ingredients you need. I've also added dried chilies and fresh red chilies because I like my curries a little hotter than the recipe calls for.



Cut up the tomatoes and eggplant and put them in a bowl or something. I have an electric wok (not much counter space, I know) for cooking. Put the chili paste in the wok and turn it on to a medium heat. Stir it around a bit until it starts to smoke and smell.

Now put the duck in and stir it around with the red curry paste so it gets soaked into the meat. You should only have to do this for about a minute or two. Then add 3/4 of the box of coconut milk and stir, dissolving the remaining red curry paste:




Next, add the eggplant, tomatoes, pineapple, and whatever other veggies you want in there. Add the kaffir lime leaves and pour the rest of the coconut milk in. Also add the chilies. Stir them all around so they get soaked.



I usually add the flavoring ingredients last. I used coconut sugar because it dissolves better than the granulated stuff. You can find it at any Thai market. I have also seen it at Tesco but it's not fresh - it comes in a block container. I have yet to see this stuff anywhere else, but maybe I'm not looking in the right places.

Anyway, add 1 tsp of that (or more, depending on how sweet you want it). Also add the salt and the chicken stock. I usually put in a bit of fish sauce as well. Keep stirring everything.

Finally, add the basil. This is optional, but I do like the basil flavor in curry. Now take a spoon and grab a small taste from the bottom of the wok to check the flavor. If you want it to be sweeter (like me), then add a bit more sugar. Let it boil for about 15 minutes, then you're all set!

The finished product, ready to serve:

Nicely done, but you say 2 1/2 cups of coconut milk? Is that carton you used only 1 cup. Do you mean Coconut "Cream"?

^Hmmm...maybe. The carton I used was a bit more than 1 cup, I believe. 2 1/2 cups does seem like a lot. I try not to use too much because the curry turns out to be too watery for my taste, and I like my curries thick. I'm sure I used coconut milk, though. But I'll have a look at the carton when I get home.

Originally Posted by durianfan

I ordered it a few months ago in a restaurant and I was hooked immediately,

You mean I ordered it first and you got the munchies.

Has to be my fave Thai dish too. Well done a pretty damn near foolproof guide, looks mega-tasty... but with all those little mentions of coconut milk, sugar and breasts it really should carry a health warning for fat-farang-bastarditis.

Okay, so in the pics above I used 1 cup of coconut milk. Those little cartons contain 1 cup. Last night I made it again and I used 2 cups, but I had more duck this time and added more tomatoes and pineapple. It really depends on how much you are cooking, and how thick you want the curry to be. I reckon a bit more than 1 cup will do ya.

Yeh............I love Duck. Have you ever tried the roast Duck at MK restaurants ?
Absolutely the best duck I have ever had anywhere in the world.

Picked some up from MK as takeaway yesterday, 2 hours and counting...