Roast Duck Red CurryThis is my favoriteCantonese and Thai fusion dish. The heavy five-spiced, sweet roast duck marriesperfectly with the spicy and creamy red curry. You can also substitute thepineapple with canned lychee to make this dish fancy.
Gaeng Phed Ped Yang
Roast Duck Red CurryThis is my favoriteCantonese and Thai fusion dish. The heavy five-spiced, sweet roast duck marriesperfectly with the spicy and creamy red curry. You can also substitute thepineapple with canned lychee to make this dish fancy.
Ingredients
- 6 cups 1.4 L full-fat coconut milk, divided
- 4 –6 tbsp 84–126 g red curry paste
- 6 –8 kaffir lime leaves
- ½ prepared Chinese roast duck cut into 10–12 pieces (see Pro Tip)
- ½ cup 12 g Thai sweet basil leaves
- ½ cup 60 g thinly sliced brown onion
- 2 tsp 10 ml fish sauce
- 1 tbsp 15 ml tamarind concentrate
- 1 tsp white sugar
- ½ cup 140 g large-diced pineapple
- 6 grape tomatoes
- ¼ cup 37 g small-diced red bell pepper
- ¼ cup 37 g small-diced green bell pepper
- Cooked jasmine rice for serving
Instructions
- In a medium saucepan, heat 3 tablespoons (45 ml) of the coconut milk over medium heat and stir in the curry paste and lime leaves.
- Stir-fry for about 30 seconds to 1 minute until the paste starts to brown and the coconut milk starts to separate.
- Stir the remaining coconut milk into the curry paste.
- Increase the heat to high until you reach a full rolling boil.
- Boil for about 10 minutes or until the liquid has reduced to about a quarter of the original amount and it coats the back of a spoon.
- Reduce the heat to a simmer.
- Add the duck pieces, basil leaves, onion, fish sauce, tamarind concentrate and sugar.
- Let the mixture simmer for 5 to 10 minutes, until the curry takes on the flavor of the duck and will be thick enough to coat the rice.
- Stir in the pineapple chunks, grape tomatoes and bell peppers and cook for 2 to 3 minutes, until the bell peppers start to soften.
- Taste, adjust any of the seasonings and serve over rice.