red duck curry

A delcious Thai red curry made with moist and tender roasted duck combined with pineapple and grapes, tomatoes and several other ingredients.The recipe is easy despite quite a lot of different ingredients. The steps to make the curry are simple though and apart from the time marinading it does not require a lot of hands-on time.

Thai Red Curry With Roasted Duck Recipe

Duck Breasts

Coriander Root

tsp White Pepper

Garlic

Salt

tsp Brown Sugar

tsp Palm Sugar

tsp Fish Sauce

tsp Soy Sauce

Coconut Milk

Duck Breasts (2 Duck Breasts)

tbsp Red Curry

tsp Coriander Seed

tsp Cumin Seed

tbsp Tamarind Paste

tbsp Palm Sugar

tbsp Brown Sugar

oz Pineapple

oz Small Cherry Tomatoes

oz Pea Eggplants

oz Grapes

Kaffir Lime Leaves

Chili Spur

Bunch Sweet Basil

Wash and drain duck breast and dab dry with a paper kitchen towel.

Using a pestle and mortar, pound white peppercorns into a powder before adding chopped coriander/cilantro root, a sprinkle of salt and garlic and pound into a paste.

Add in the brown sugar and mix into the paste which will be fairly coarse.

Put duck breast, pounded herbs, and other marinade ingredients into a bowl and work the marinade into the duck breasts with your fingers. Cover and place in the refrigerator to absorb the flavors for at least 2 hours - longer if you wish.

Marinading Instructions

Scrape off the marinade paste from the breasts with your fingers or a flat blade.

Cook in an air fryer or fan-assisted convection oven at 180 degrees centigrade on an open rack which will allow airflow for 10 minutes. If using an oven then you will need to pre-heat it to temperature before putting the breasts in.

An alternative cooking method is to pan-fry in minimal oil until pink.

After cooking is complete, wrap the breasts in foil to keep moist if not using immediately.

Cooking the Duck Breasts

If using shop-bought paste then liven it up by mixing with some dry roasted and pounded cumin and coriander seed. If using fresh paste you can skip this step.

Cut up the pineapple and if you wish half and remove the seeds from your grapes if not seedless. Also, ensure grapes and tomatoes are halved if oversize.

Take off the stem and center spine of the kaffir lime leaves and remove the basil leaves from their stems too.

Slice the duck breasts into 1/8th inch (2-3mm) thick slices.

Add a little coconut milk into a medium-large pan big enough to hold all the ingredients. heat the pan on medium heat and when warm add in the red curry paste stirring to mix the paste well and smoothly into the coconut milk.

Continue adding more coconut milk reserving a little for thinning the curry sauce you are making, if necessary, later. Stir continually to ensure a smooth consistency and pale pink coloring..

Add in the tamarind paste and mix well, cooking for a minute or two and then add the fish sauce and taste for balance. Add more fish sauce, salt or sugar to get the taste you prefer.

Add the small eggplants first and allow to cook for a minute in your simmering red curry sauce two before adding the sliced duck, pineapple, grapes, cherry tomatoes and kaffir lime leaves.

Stir together for another minute or two to warm all the ingredients through and taste once more. Add extra coconut milk if you prefer a slightly thinner soup/sauce.

Finally, add in the basil leaves and stir in until wilted which will take about 45 seconds to a minute. Serve on a bed of freshly steamed rice on individual plates or in a bowl with steamed rice. Enjoy!

Making the Red Curry Instructions

https://www.youtube.com/watch?v=C5qmC4KLehQ

This awesome but easy Thai Red Curry with Roasted Duck is a truly fresh experience the first time you have it. Find the easy print recipe and more info at https://www.tastythais.com/red-duck-curry

This Thai red duck curry makes an excellent dish for a romantic meal, as part of a larger family spread or just to indulge yourself!  

The duck goes so well with the tangy and creamy red curry balanced with the pineapple and tomatoes and little crunchy eggplants. Serve it up with freshly steamed Jasmine rice for a super dinner.

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I really hope you give my recipe a try and look forward to reading your comments.

Best Thai Red Curry with Roasted Duck, Pineapple & Grapes - Kaeng Phed Ped Yang

Easy and authentic Thai roasted duck curry recipe (gaeng phed ped yang) with red curry paste, fresh pineapple, and healthy vegetables for a flavorful meal!

Thai Roasted Duck Curry (Gaeng Phed Ped Yang)

duck

tomatoes

pineapple

red curry paste (see notes)

fish sauce

palm sugar

coconut milk (full-fat)

basil

Start by heating a pot or large wok pan over medium heat. Add 200ml (about 6.80 fl oz) of coconut milk and let it simmer, stirring occasionally. Wait for the oil to start separating from the milk, which enriches the curry’s flavor and aroma.

Stir in the red curry paste thoroughly until it’s well mixed. Then, gradually pour in the rest of the coconut milk, combining it well with the paste.

As the sauce begins to boil again, add the duck slices, palm sugar, and fish sauce. Stir until the palm sugar fully dissolves.

Next, add your vegetables and pineapple chunks into the curry. Let it simmer for 1–2 minutes, or until the tomatoes reach your desired softness.

Finally, turn off the heat and gently mix in the basil leaves. Serve the curry hot and enjoy!

An awesome dish.
A couple of notes, gaeng phed means "curry hot" or "curry spicy".  "Red" is "daeng". 
I use oil and then add the paste. Then palm sugar. Then coconut milk or cream. Then everything else with pine apples almost last and also lychees. Finally, 30 seconds before serving (while still simmering, add Thai sweet basil leaves.
Aroi maak maak! ? (Very very yummy) ?

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