Red Curry with Roast Duck (Gaeng Phed Ped Yang)

Sliced roast duck breast in a sweet-sour red coconut curry with lychees, pineapple and cherry tomatoes.

TIME BREAKDOWN
Prep: 20 min
Cook: 35 min
Total: 55 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 2 duck breasts, about 300g each, skin scored
  • salt, for the duck skin
  • 400ml tin full-fat coconut milk
  • 200ml chicken stock
  • 3 tbsp Thai red curry paste, shop-bought or home-made (see Gaeng Phed Gai)
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or light brown soft sugar
  • 6 kaffir lime leaves, torn
  • 200g tin lychees in syrup, drained
  • 150g fresh pineapple chunks
  • 150g cherry tomatoes
  • large handful Thai basil leaves
  • 1 long red chilli, sliced
  • 300g jasmine rice, to serve

Method

  1. Heat the oven to 200°C (180°C fan). Season the duck skin with salt. Place the breasts skin-side down in a cold, ovenproof frying pan, set over a medium heat and cook for 8 to 10 minutes until the fat renders and the skin is deep golden.

  2. Turn the breasts over and transfer the pan to the oven for 6 to 8 minutes for medium. Rest the duck on a board for 5 minutes, then slice thickly.

  3. Spoon the thick cream from the top of the coconut milk into a wide pan over a medium heat and cook for 3 minutes. Add the red curry paste and fry for 2 minutes until fragrant.

  4. Pour in the rest of the coconut milk and the stock and simmer for 8 minutes.

  5. Season with the fish sauce and palm sugar. Add the lime leaves, lychees, pineapple and tomatoes and simmer for 3 minutes.

  6. Cook the rice according to the packet instructions.

  7. Add the sliced duck and basil to the curry and warm through for 1 minute. Scatter with the red chilli and serve with the rice.