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Thai-Roast-Duch-Red-Curry-Kang-Ped-Bhet-Yang

Thai Roast Duch Red Curry (Kang-Ped Bhet-Yang recipe image
This authentic Thai dish combines tender roast duck with a rich red curry paste made from chili peppers, galangal, and lemongrass. The curry is simmered in coconut milk and cream, creating a creamy, spicy, and aromatic sauce. It is a hearty and flavorful main course that pairs perfectly with steamed jasmine rice.
Cooking Method: , ,
Cuisine: ,
Courses:
Difficulty: Advanced
Servings: 8
Calories: 641.2
Dietary: Gluten-free
Description
This authentic Thai dish combines tender roast duck with a rich red curry paste made from chili peppers, galangal, and lemongrass. The curry is simmered in coconut milk and cream, creating a creamy, spicy, and aromatic sauce. It is a hearty and flavorful main course that pairs perfectly with steamed jasmine rice.
Ingredients
  • 5 Dry Hot Chili Peppers
  • 1 tablespoon Lemon Grass (Sliced)
  • 2 sl Galanga
  • 1 tablespoon Coriander Seeds
  • 2 teaspoon Cumin
  • 1 teaspoon Fennel Seed
  • 1/4 Ground Nutmeg
  • 3 small Onions
  • 5 Cloves Of Garlic
  • 1 teaspoon Shrimp Paste
  • 3 Coriander Roots
Directions
  1. 1
    Zest from 1/4 Sm Kaffir -- Lime 1 1/2 ts Black Peppers 1/2 ts Salt 1 Roast Duck 5 Plum Tomatoes 1/2 c * Small Thai Eggplants 4 Fresh Med.Hot Chili Peppers 4 Kaffir Lime Leaves 1/2 bn Thai Basils (Horapha) 1 ts Coconut Sugar 3 c Coconut "
  2. 2
    Cream " 5 c Coconut "Milk" Fish Sauce RED CURRY PASTE* Small Thai "eggplants" belongs to the eggplant family, but doesn't resemble any eggplants found here in the US.
  3. 3
    These are about the size of large green peas, and look pretty much the same.
  4. 4
    Regular green peas may be used as substitute.
  5. 5
    Put the ingredients for the red curry paste into a mortar and pound until well mixed into a paste.
  6. 6
    Adjust the amount to taste.
  7. 7
    Debone the roast duck, and cut up the meat into bite-size rectangular pieces (leaving the skin on).
  8. 8
    Cut the neck and wing into pieces.
  9. 9
    Place the coconut milk in a large saucepan and heat till boiling.
  10. 10
    Add duck pieces and cook till tender.
  11. 11
    Put the coconut cream into a frying pan, add red curry paste.
  12. 12
    Heat over fairly high
  13. 13
    heat , stiring constantly, till all the paste have mixed in and thoroughly heated.
  14. 14
    Add Kaffir Lime leaves, fish sauce (to taste), coconut sugar, and continue to
  15. 15
    heat (keep stiring all the time to prevent burning) until red oil starts to
  16. 16
    form on the surface of the "sauce".
  17. 17
    Add the "sauce" to the saucepan of duck and coconut milk, and bring back to a boil.
  18. 18
    Add all remaining ingredients except the basils, which is to be added when the curry starts to boil.
  19. 19
    Remove from heat and serve with plain boiled white rice.
  20. 20
    Translated by Padej Gajajiva from "Homemaker, Book 2"

Nutrition Facts

Servings 8

Amount Per Serving
Calories 641.2kcal
% Daily Value *
Total Fat 21.1g33%
Saturated Fat 3.1g16%
Cholesterol 1.9mg1%
Sodium 60.5mg3%
Total Carbohydrate 136.3g46%
Dietary Fiber 67.6g271%
Sugars 7.1g
Protein 29.4g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bhetyang, boiling, chicken, chili, coriander, cumin, curry, duch, fennel, frying, galanga, garlic, grass, hot, indian, kangped, lemon, main, nutmeg, onions
Read it online: https://www.chefs-mate.com/recipe/thai-roast-duch-red-curry-kang-ped-bhet-yang/