Thai Red Duck Curry (Gaeng Phed Ped Yang)

Protein

[] |1 duck breast and 1 duck thigh | (marinated and grilled, then sliced - see marinade recipe)

Note: You can also use grilled or roast duck from the store/restaurant for this recipe.

Curry base

[] 200 ml thick coconut cream (hua kati - หัวกะทิ, thick, first press)
[] 2 tbsp red curry paste (prik gaeng phed - พริกแกงเผ็ด, see red curry paste recipe)
[] 1 1/2 tbsp fish sauce
[] |1/2 tbsp palm sugar | (adjust to taste)
[] 200 ml thin coconut milk (hang kati - หางกะทิ, diluted coconut milk, second press)

Fruits & Herbs

[] |100g pineapple | (peeled, cored, and cut into bite-sized chunks)
[] |6- 8 Thai plum tomatoes (sida - สีดา) |(halved)
[] |4- 5 kaffir lime leaves |(torn, stems removed)

Herbs & Garnish

[] 1 cup Thai sweet basil leaves (bai horapha - ใบโหระพา)
[] |1 red spur chili (prik chee fah dang - พริกชี้ฟ้าแดง) |(thinly sliced diagonally)

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Equipment

[] Pot – For sautéing the curry paste and simmering the coconut milk until the oils split.
[] Sharp knife and cutting board – Essential for slicing grilled duck thinly and prepping pineapple, tomatoes, and herbs.
[] Tongs – To handle the grilled duck pieces gently without tearing the meat.
[] Wooden spoon – For stirring the curry paste and scraping the bottom of the pot without burning.
[] Grill or grill pan – To sear and cook the duck, adding that smoky edge before it goes into the curry.

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