Red duck curry recipe (kaeng ped pett yang)

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Rating:

5/ 5 stars 15 Votes
  • Cuisine: Thai
  • Serves 4

Ingredients

300g roast duck (not barbecued duck)
400ml coconut milk
3 tbsp red curry paste (recipe follows)
1 tbsp fish sauce
1 tbsp lychee juice
4 canned lychees
4 large pieces fresh pineapple, peeled
100g apple eggplants, cut into wedges
100g pea eggplants
1 long red chilli, diagonally sliced
6 kaffir lime leaves, torn
50g sweet basil leaves, torn

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Preparation

Remove flesh from duck and discard bones. Cut into bite sized pieces. Set aside.

Heat half of the coconut milk in a saucepan over medium heat. Add red curry paste and stir well to combine. Cook for about 5 minutes until the oil starts to come to the surface.

Add duck, fish sauce, lychee juice, lychees, remaining coconut milk and pineapple pieces. Bring to the boil and add apple eggplant, pea eggplants and sliced chilli. Cook for a few minutes until vegetables are just tender but not overcooked. Turn off the heat and add kaffir lime leaves and lastly the basil leaves. Do not cook any further as the basil will turn black. Serve with steamed rice.

If you enjoyed this Red duck curry recipe (kaeng ped pett yang) then browse more Thai recipes, curry recipes, meat recipes, fruit recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

   
02 Aug 2010 02:31 AEST
Catherine
Adelaide
Try it!
This curry is absolutely amazing. Will definitely blow anyone's socks off!
Agree(4 people agree)
Disagree(0 people disagree)
05 May 2009 08:45 AEST
Sophie
Armadale
Absolutely Delicious !
This is an absolutely delicious and simple dish to make. I use Peking duck, tinned pineapple and it's juice in this curry and its taste Amazing! A great dish to make if you want to impress the people you are entertaining and my husband adores this dish. Keep up the great work Maeve such a fantastic show! Food Safari has definitely captured the essence of Australian food culture. The best dishes from around the world available right here in Australia. Who needs to travel?
Agree(2 people agree)
Disagree(8 people disagree)
13 Mar 2009 09:11 AEST
Sirina
Bangkok
Very Tasty!
I can't eat very hot food so I cut down the chillies in the red curry paste recipe by more than half. Since the paste was made from fresh ingredients it was very aromatic and rendered much more delicate flavour than store bought ones. The curry was colourful and had a well-rounded taste. Very delicious.
Agree(3 people agree)
Disagree(0 people disagree)

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