Photograph of the finished Kaeng phet

Thailand · Cà ri đỏ Kaeng phet

Kaeng phet

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 720 g
  • Photograph of Red curry sauce Red curry sauce 120 g
  • Photograph of Coconut milk Coconut milk 720 ml
  • Photograph of Eggplant Eggplant 280 g
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Thai basil Thai basil 40 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Palm sugar Palm sugar 48 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Simmer the coconut milk until it thickens and the oil separates, then add the red curry sauce and stir-fry for 3 minutes.
  2. 2 Add the sliced duck meat and stir until it's coated with the sauce.
  3. 3 Pour in the remaining coconut milk, add the crushed Thai lime leaves, and simmer for 20 minutes.
  4. 4 Add the sliced eggplant and cook for 8 minutes until tender.
  5. 5 Season with fish sauce and palm sugar, turn off the heat, and sprinkle with Thai basil.

With an appliance

  • Oven 40 min

    Replace step 3: place the duck, coconut milk, and lime leaves in a heat-resistant pot, cover loosely, and cook on the middle rack of the oven at 160 degrees for 20 minutes. Add the eggplant from step 4 and bake for another 8 minutes, without stirring vigorously.

Start cooking