Roast Duck Red Curry (Kaeng Phet Pet Yang)
แกงเผ็ดเป็ดย่าง Kaeng Phet Pet YangSay it: gaeng PET pet YANG
Kaeng phet pet yang is a rich, aromatic Thai red curry made with crisp-skinned Chinese-style roast duck, coconut milk and a sweet-sour trio of pineapple, cherry tomatoes and grapes. It is a central Thai dish, often served at festive family meals and special occasions, where its balance of creamy, spicy, salty and fruity flavors shines. The duck skin softens into the sauce while the fruit stays bright and juicy, and fresh Thai basil and kaffir lime leaves keep the curry fragrant. Serve it with plenty of jasmine rice.
Roast Duck Red Curry (Kaeng Phet Pet Yang)
แกงเผ็ดเป็ดย่าง, Kaeng Phet Pet Yang
Pronounced gaeng PET pet YANG
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Curry
Fruit and vegetables
To finish
Method
Open the cans of coconut milk without shaking. Spoon the thick cream from the tops into a wide wok or deep skillet, leaving the thinner milk in the cans. Set the wok over medium heat and simmer the cream for 3-4 minutes, until it bubbles and small pools of oil begin to separate at the edges.
Add the red curry paste and fry it in the coconut cream for 2-3 minutes, stirring constantly, until the paste is very fragrant, darker in color and no longer raw-smelling. If the paste starts to catch, add 2 tablespoons of the reserved coconut milk.
Add the duck pieces and toss to coat in the paste. Cook for 2 minutes, turning gently, until the duck is glossy and heated through but not falling apart.
Pour in the remaining coconut milk and the water or stock. Add the palm sugar, 1 tablespoon fish sauce and tamarind concentrate, then bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce is slightly thickened and the flavors meld.
Stir in the kaffir lime leaves, pineapple, cherry tomatoes and grapes. Simmer for 3-4 minutes, until the pineapple is just tender and the tomatoes and grapes have softened slightly but still hold their shape.
Taste the curry. it should be creamy, spicy, salty, sweet and gently sour. Add more fish sauce or a little palm sugar if needed. If it is too thick, loosen with 2-3 tablespoons water.
Turn off the heat and fold in the Thai basil and sliced red chilies. Let stand for 1 minute, until the basil wilts and the aroma rises. Serve hot with jasmine rice.
Regional variants
Some modern versions use lychee or extra pineapple for a sweeter curry; a squeeze of lime can replace part of the tamarind for a brighter finish.
Cook's notes
- Use store-bought Chinese-style roast duck with crisp skin; if the duck is very salty, start with 2 teaspoons fish sauce and adjust at the end.
- Do not boil hard after adding the fruit, or the grapes and tomatoes will break down and lose their shape.
- Red curry paste brands vary in heat and salt, so taste before adding extra fish sauce.
Serve with
Steamed jasmine rice, plus extra sliced chilies and fish sauce on the side.
Make ahead and storage
Cool and refrigerate for up to 2 days; reheat gently with a splash of coconut milk or water, adding fresh basil after reheating.
