Thai Red Curry Duck with Lychee Gaeng Ped Yang 🦆🌶️

Description

Gaeng Ped Yang is a rich Thai red curry built with tender roasted duck, creamy coconut milk, sweet lychees, and fragrant herbs. The curry is luxurious, slightly sweet, gently spicy, and deeply aromatic, with the duck bringing richness while the fruit lifts the whole dish with bright contrast. 🌿
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Hook ✨
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Creamy red curry, tender duck, sweet lychee, and Thai basil create a bold main dish that tastes rich, elegant, and unforgettable. 🦆

Ingredients

• Curry base
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• 🥥 400 ml coconut milk (1⅔ cups / 13.5 fl oz)
• 💧 200 ml chicken stock (¾ cup / 6.8 fl oz)
• 🌶️ 40 g Thai red curry paste (2 tbsp / 1.4 oz)
• 🥣 25 ml fish sauce (1½ tbsp / 0.85 fl oz)
• 🍬 15 g palm sugar (1 tbsp / 0.5 oz)
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• Duck and additions
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• 🦆 500 g roasted duck breast or leg meat, sliced (1.1 lb)
• 🍍 200 g canned or fresh lychees, drained (1 cup / 7 oz)
• 🍅 120 g cherry tomatoes, halved (1 cup / 4.2 oz)
• 🌿 20 g Thai basil leaves (⅓ cup / 0.7 oz)
• 🌶️ 2 red chilies, sliced

Preparation

1. 1️⃣ Fry the curry paste
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3. Heat half of the coconut milk in a pan and stir in the red curry paste until fragrant and glossy. 🌶️
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5. 2️⃣ Add the remaining liquid
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7. Pour in the rest of the coconut milk and the stock and bring to a gentle simmer. 🥥
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9. 3️⃣ Season the curry
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11. Stir in fish sauce and palm sugar and cook 2 min so the sauce becomes balanced and aromatic. 🥣
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13. 4️⃣ Add the duck
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15. Add sliced roasted duck and simmer gently for 4–5 min so the meat warms through without drying out. 🦆
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17. 5️⃣ Add fruit and tomatoes
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19. Add lychees and cherry tomatoes and cook briefly for 2 min so they stay juicy and bright. 🍍
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21. 6️⃣ Finish with herbs
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23. Add Thai basil and sliced chilies at the end and stir just until fragrant. 🌿
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25. 7️⃣ Rest briefly
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27. Turn off the heat and let the curry sit 2 min so the flavors settle together. 🛋
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29. 8️⃣ Serve
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31. Ladle into bowls and serve hot with jasmine rice. 🍽️

Total Time

🕒 Prep: 15 min
🔥 Cook/Bake: 15 min
🛋 Rest: 2 min
⏰ Total: 32 min

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