Thai•gourmet
Gaeng Phed Ped Yang (Thai Duck Curry)
A quick 30 minute gaeng phed ped yang recipe for creamy Thai duck curry with pineapple and coconut milk.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups + 2 tbsp coconut milk
- 1 1/2 tablespoon red curry paste
- 7 oz or about 1 1/2 cups roasted duck (thinly sliced)
- 2 tablespoons palm sugar
- 1 tablespoon fish sauce
- 3 cherry tomatoes
- 1 cup fresh pineapple (cut into bite-sized chunks)
- 1 handful of sweet basil
Instructions
- 1
Heat ¾ cup (200 ml) of coconut milk in a large wok or pot over medium heat. Let it simmer until the oil starts to separate.
- 2
Stir in the red curry paste until fully combined. Add the remaining coconut milk and mix well.
- 3
When the curry begins to boil, add the roasted duck, palm sugar, and fish sauce. Stir until the sugar dissolves.
- 4
Add the pineapple chunks, cherry tomatoes, and any additional vegetables. Simmer for 2 minutes until the vegetables soften.
- 5
Turn off the heat and gently stir in the sweet basil. Serve hot with jasmine rice.