Thai cuisine · Meat & Kebab

Gaeng Phet Ped Yang

A red coconut curry with crispy pan-seared duck breast, pineapple, grapes and cherry tomatoes – sweet and spicy in perfect balance.

Ingredients · for 4 servings

• 2 duck breasts (about 300g each)
• 3 tbsp red curry paste
• 400ml coconut milk
• 200ml chicken stock
• 200g cherry tomatoes
• 200g pineapple
• 150g white grapes
• 5 kaffir lime leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 bunch Thai basil
• 300g jasmine rice

Instructions

1. Score the duck skin in a diamond pattern and place the breasts skin-side down in a cold pan; meanwhile put the jasmine rice on to cook.
2. Fry over medium heat for 8–10 minutes until the skin is golden and crisp, then turn and finish cooking for 3–4 minutes, remove and let rest for 10 minutes.
3. Pour off the rendered duck fat, leaving 2 tbsp in the pan, fry the curry paste in it for 2 minutes, then stir in the thick coconut cream until it turns glossy and the oil separates.
4. Add the remaining coconut milk and stock, add the torn lime leaves and simmer uncovered for 8 minutes until the sauce is lightly thickened.
5. Cut the pineapple into chunks, add along with the cherry tomatoes and halved grapes, simmer for 3 minutes and season with fish sauce and palm sugar.
6. Slice the duck breast, arrange over the curry, sprinkle with Thai basil and serve with the jasmine rice.