Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry.

Name: Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 each hot chili peppers dry; 1 tablespoon lemongrass sliced; 2 slices galangal root; 1 tablespoon coriander seeds; 2 teaspoons cumin; 1 teaspoon fennel seeds; 1 1/2 teaspoons black pepper; 1/4 teaspoon nutmeg; 3 each shallots; 5 Cloves garlic; 1 teaspoon shrimp paste; 3 each coriander root; 1 x kaffir lime zest only; 1/2 teaspoon salt; 1 each duck roast; 5 each italian plum (roma) tomatoes; 1/2 cup eggplant thai; 4 me hot chili peppers; 4 each kaffir lime leaves; 1/2 bunch basil thai; 1 teaspoon coconut sugar; 3 cups coconut cream; 5 cups coconut milk; 1 x fish sauce

Servings: persons

5 each hot chili peppers dry
1 tablespoon lemongrass sliced
2 slices galangal root
1 tablespoon coriander seeds
2 teaspoons cumin
1 teaspoon fennel seeds
1 1/2 teaspoons black pepper
1/4 teaspoon nutmeg
3 each shallots
5 Cloves garlic
1 teaspoon shrimp paste
3 each coriander root
1 x kaffir lime zest only
1/2 teaspoon salt
1 each duck roast
5 each italian plum (roma) tomatoes
1/2 cup eggplant thai
4 me hot chili peppers
4 each kaffir lime leaves
1/2 bunch basil thai
1 teaspoon coconut sugar
3 cups coconut cream
5 cups coconut milk
1 x fish sauce

1
["Put the ingredients for the red curry paste into a mortar and pound until well mixed into a paste.", "NOTE: You may use commercially available paste, if available.", "Adjust the amount to taste.", "Debone the roast duck, and cut up the meat into bite-size rectangular pieces (leaving the skin on).", "Cut the neck and wing into pieces.", "Place the coconut milk in a large saucepan and heat until boiling.", "Add duck pieces and cook until tender.", "Put the coconut cream into a frying pan, add red curry paste.", "Heat over fairly high heat, stiring constantly, until all the paste have mixed in and thoroughly heated.", "Add Kaffir Lime leaves, fish sauce (to taste), coconut sugar, and continue to heat (keep stiring all the time to prevent burning) until red oil starts to form on the surface of the ""sauce"".", "Add the ""sauce"" to the saucepan of duck and coconut milk, and bring back to a boil.", "Add all remaining ingredients except the basils, which is to be added when the curry starts to boil.", "Remove from heat and serve with plain boiled white rice."]

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 5 each hot chili peppers dry, 1 tablespoon lemongrass sliced, 2 slices galangal root, 1 tablespoon coriander seeds, and more.

Yes, Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry. falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!