Roasted Duck Red Curry

Sat, Nov 27, 2010


Another version of roasted duck in curry called “Kheng Phet Ped Yang”

– 1/2 roasted duck
– 1 can coconut milk
– 1/2 cup pineapple tidbits size
– 2 Tbsp red curry paste
– 1 1/2 Tbsp thin soy sauce (or fish sauce)
– 1 Tbsp sugar
– 5 kefir lime leaves
– 6 cherry tomatoes

1. Debone roasted duck and cut into 1″ strips. Wash kefir lime leaves and cherry tomatoes, pat dry, then tear kefir lime leave in half, remove central stem, and cut cherry tomatoes in halves.
2. Pour about 1/2 cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add red curry paste. Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.
3. When coconut cream has an oily sheen, add roasted duck, stir well. Meanwhile, add coconut milk about 2 Tbsp each time (add about 3 times) and stir regularly.
4. Add tidbits pineapple and cut tomatoes, stir thoroughly and add the remaining coconut milk. Season with thin soy sauce (or fish sauce) and sugar, bring to boil, add kefir lime leaves, stir well, and remove from heat.
5. Spoon the curry in a bowl and serve immediately.

Roasted Duck Red Curry Thailand

Roasted Duck Red Curry Thailand


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