Photograph of the finished Kaeng phed ped yang

Thailand · Cà ri đỏ vịt quay nước cốt dừa

Kaeng phed ped yang

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 2.8 lb
  • Photograph of Red curry sauce Red curry sauce 7.1 oz
  • Photograph of Coconut milk Coconut milk 6 ¾ cups
  • Photograph of Cherry Cherry 11.3 oz
  • Photograph of Small white aubergine Small white aubergine 14.1 oz
  • Photograph of Thai lime leaves Thai lime leaves 32 leaves
  • Photograph of Italian basil Italian basil 4.2 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Palm sugar Palm sugar 2.8 oz
  • Photograph of Pineapple Pineapple 14.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Simmer the coconut milk for 6 minutes until the coconut oil separates, then sauté the red curry sauce for 5 minutes.
  2. 2 Pour in the diluted coconut milk and simmer for 10 minutes until the sauce thickens.
  3. 3 This is a curry with broth, not a dry stir-fry, so there are three times as much coconut milk.
  4. 4 Add the chopped roast duck pieces and cook for 8 minutes; the duck is already cooked through and just needs to absorb the sauce.
  5. 5 Add pineapple, cherries, eggplant, and Thai lime leaves, then cook for 5 minutes.
  6. 6 Season with fish sauce and palm sugar, then mix in the basil leaves just before turning off the heat.

With an appliance

  • Microwave 40 min

    Replace steps 2, 4–5: Stir the diluted coconut milk and sauce at 700 W for 7 minutes, add the roasted duck for 5 minutes, then the pineapple and pickled eggplant for 3 minutes; reduce to about 8 minutes. Medium power helps prevent the coconut milk from separating too much oil, the duck meat only absorbs the heat so it doesn't dry out, and there's no need to stir. The sautéing of the sauce in coconut oil in step 1 is still done on the stovetop.

Start cooking