Kaeng Phet Pet Yang (Thai Red Roast Duck Curry)

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Kaeng Phet Pet Yang (Thai Red Roast Duck Curry)

Kaeng Phet Pet Yang (Thai Red Roast Duck Curry) is a traditional Thai recipe for an early Fusion dish of Chinese-style roast duck in a coconut red curry base with pineapple finished with grapes and coconut cream. The full recipe is presented here and I hope you enjoy this classic Thai version of: Thai Red Roast Duck Curry (Kaeng Phet Pet Yang).

prep time

30 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Spice Recipes Fusion Recipes Thailand Recipes

This dish is an is an example of early fusion cuisine of the cosmopolitan court of the Ayutthaya Kingdom, combining Thai red curry, Chinese roast duck, and grapes originally from Persia

Ingredients:

1 Chinese-style roast duck, boned and sliced (eg Peking duck or balloon duck)
250ml (1 cup) of coconut cream
1.15l (6 cups) of thin coconut cream from the second or third pressing
10g (1/2 cup) of Thai basil leaves
2 tbsp of Thai birds' eye chillies
6 kaffir lime leaves, thinly shredded
20 small tomatoes
1 small pineapple, peeled and cut to small pieces
1/2 bamboo shoot, sliced and boiled
2 tbsp of fish sauce (nam pla)
3 tbsp of cooking oil

For the Curry Paste:
7 dried chillies
2 tbsp shallots, sliced
3 tbsp garlic, chopped
1/2 tbsp galangal, chopped
2 tbsp lemongrass cores, chopped
1 tbsp pared kaffir lime peel, finely shredded
1 tbsp coriander roots, finely chopped
1 tbsp ground coriander seeds
1 tsp of ground fennel seeds
1 tsp of salt
1 tsp of shrimp paste
freshly-ground black pepper, to taste

green grapes, to garnish (optional)
coconut cream, to garnish

Method:

Begin with the curry paste: Combine the dried chillies and salt in a mortar. Pound with a pestle then add all the remaining ingredients (except the shrimp paste) and pound them together until they are well blended into a paste.

Add the shrimp paste and blend thoroughly to combine. Season to taste with ground black pepper, then set aside until needed.

Place a wok or large heavy-based pan over high heat. Add the thick coconut cream and bring to a boil. Allow to continue boiling as you prepare the other ingredients.

Place a second wok over medium-high heat. Once hot add the cooking oil and use to fry the spice paste. Add in the duck meat and stir to coat in the spices.

Take off the heat and add to the pan with the boiling thin coconut milk. Blend well to combine and bring back to a boil.

At this point add the pineapple, tomatoes and boiled bamboo shoots. Bring to a simmer over medium heat and cook for 5 minutes.

Pour in the coconut cream and stir gently to combine. Season with the fish sauce then add the Thai basil leaves, kaffir-lime leaves and birds' eye chillies.

Take off the heat and serve. If desired you can garnish with green grapes and a drizzle of coconut cream.