Gaeng Phed Ped Yang (Thai Duck Curry)
A quick 30 minute gaeng phed ped yang recipe for creamy Thai duck curry with pineapple and coconut milk.
Equipment
- Cutting board and sharp knife
- Large wok or pot
- wooden spoon or spatula
Ingredients
- 2 cups + 2 tbsp coconut milk
- 1 1/2 tablespoon red curry paste
- 7 oz or about 1 1/2 cups roasted duck, thinly sliced
- 2 tablespoons palm sugar
- 1 tablespoon fish sauce
- 3 cherry tomatoes
- 1 cup fresh pineapple, cut into bite-sized chunks
- 1 handful of sweet basil
Instructions
- Heat ¾ cup (200 ml) of coconut milk in a large wok or pot over medium heat. Let it simmer until the oil starts to separate.
- Stir in the red curry paste until fully combined. Add the remaining coconut milk and mix well.
- When the curry begins to boil, add the roasted duck, palm sugar, and fish sauce. Stir until the sugar dissolves.
- Add the pineapple chunks, cherry tomatoes, and any additional vegetables. Simmer for 2 minutes until the vegetables soften.
- Turn off the heat and gently stir in the sweet basil. Serve hot with jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to customize with your favorite protein or vegetables. Don't skip the pineapple chunks.
Calories: 595kcal | Carbohydrates: 30g | Protein: 6g | Fat: 55g | Saturated Fat: 48g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 765mg | Potassium: 672mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1822IU | Vitamin C: 44mg | Calcium: 76mg | Iron: 9mg