Kaeng Phet Pet Yang แกงเผ็ดเป็ดย่าง Roast Duck Curry

A request for som tam has turned this into an unannounced "Thai week at the tummies'" and I am finishing it off with two more delicious dishes today.

I don't think I need to tell you too much about this much loved Thai curry. Together with green curry, phat thai,  som tam and the likes, this is a must have dish for most people visiting a Thai restaurant. Unfortunately my favourite curry is also often overpriced with barely any duck meat in it, reasons why we tend to avoid ordering when we dine out. I used Luv'A Duck roast duck breasts in this recipe since they are on sale but feel free to roast your own or simply purchase half a roast duck from your Chinese eatery, which is what I would normally do.

P.S This is my last Thai curry using shop bought paste so get ready for some recipes of homemade curry paste soon. 

serves 4 as part of a Thai meal
you'll need;
3 roast duck breast, thickly sliced or half a roast duck*
3 tbs of homemade or shop bought red curry paste
400 ml of coconut milk
200 ml of stock
3 kaffir lime leaves, torn
6 canned rambutans or lychee (used fresh ones if available, pitted)
3 tbs of fish sauce
3 tbs of palm sugar
6 Thai eggplants, halved
10 long beans, cut into 5 cm pieces
1 tomato, cut into chunks
1 bunch of Thai basil, picked (you should get a cup)
* separate meat from bones and sliced. Use the bones to enhance the taste of the curry, see step 3.

Prepare the ingredients and lets start cooking.

Heat up 3 tbs of coconut cream (the solid part when a can of coconut milk is opened, never shake your coconut milk) til it starts to split - cracking the coconut.

Fry the curry paste in the cream/oil mixture for 5 to 10 minutes til oil bubbles start to appear. Throw in the kaffir lime leaves.

Pour in the rest of coconut milk and stock and bring it to a boil, If you are using shop bought duck, reserved duck bones can be added and simmer for 15 minutes for a even tastier sauce. Add eggplants follow by long beans and seasonings.

Add duck, rambutans and tomatoes and cook til vegetables are cooked (but still crisp) check for seasonings.

Finally chuck in the Thai basil leaves, remove from the heat source and mix well.

Garnish with extra Thai basil and serve as part of a Thai meal. You will need plenty of steamed rice with this. Check out the other post I published today - Stir fried eggplants.