Red curry is referred as spicy curry, it is fiery yet rich taste. That deep rich red colour comes from a combination of dried and lightly roasted chillis.
The paste is available in your local asian supermarket, if base in the UK oriental supermarket in particular. If you want to make paste from scratch. See page ( click here) for paste.
Red curry is best described as one of the most versatile curry among others. It is used as standard template from which to create others.
This recipe with roast duck (breast) is my recent favourite dish to make and is loved by my family, this is rather a grander version of red curry, that is probably why my husband loves it.
I have tried few different ways of making it. Originally I learnt to just marinade the meat and place it in the oven, but that didn’t really work for me. I find Pan roasting the duck breast is better and tastier. Rendering the fat first and searing all sides of the meat before placing in the oven is much better, although you have to pay more attention to it than just put it straight to oven and set timer, but if you prefer to do that it is delicious too.
Duck meat has a strong flavour, and Yes! It is fattier compared to other poultry , but if cooked the right way, it is delicious, moist and tender. Sounds mouth- watering isn’t it ?
As exciting as I talked about the Duck meat , It will be irrelevant if you don’t cook your sauce properly and of course the paste is as much important as the protein ( click here) for paste. Most people when they cook curry they make it a bit watery, for this recipe it taste better when its thicker sauce. But of course if you like watery like you can do that too.
As duck is known to work well with fruits ,so this recipe I am going to cook it with pineapple as its widely available in my country either fresh or in tins. Its also works really well with lychee if available or rambutan pitted if using those ingredients.
What You need to get
Red curry Paste - If using store bought paste most local supermarket has their own version or asian supermarket , if you want to make your own (click here ).
Chinese five spice- if not available in your local supermarket can be purchase in asian supermarket.
Kaffir lime leaves- fresh, citrus flavour, and very fragrant. Available fresh or frozen in Asian supermarket.
Thai eggplant or pea eggplant- if available , but if not can use other vegetables of your choice (example: green beans, broccoli). Or omit if you like.
Thai sweet Basil - Some Local supermarket have this basil or Asian supermarket. If not available can use normal basil.
Palm Sugar - Available in your local Asian/ Oriental supermarket.
Fish sauce- the smell of this one is not for everyone, but don’t be put off by it, curries are always better with this seasoning. But if not you can use soy sauce as an alternative.
Oyster sauce - this is widely use in Chinese cuisine, it has an earthy, slightly sweet and salty taste.
Dark Soy ( Black soy sauce)- It is thick and dark in colour and has sweeter taste compared to a regulars soy sauce. This is use more for marinades or add colour to a dish.
Coriander roots- if not available , use use coriander stem .
Coconut milk /Coconut cream- so if you get a product that comes from Thailand they are either labelled as coconut cream or coconut milk, the difference is the consistency, coconut milk is thinner and the cream obviously is thicker.
Gaeng Phet Ped Yang ( Thai Red Curry With Roast Duck)
Full Ingredients : Serves 3-4
For Duck Marinade:
2 pcs duck breast
1 slice ginger
1 stalk spring onion, lightly bruise the sprigs
2 sprigs coriander roots or stem , lightly bruise the sprigs
2 Garlic, crushed
1/4 tsp peppercorn
1 tsp five-spice
1/4 cup evaporated milk or coconut milk
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1tsp sugar or caster sugar
For the Curry :
2 roasted duck breast
2 tbsp red curry paste or portion of paste, see page (click here)
1/2 cup pea eggplant or thai eggplant
1/2 cup fresh pineapple, chopped
8 pcs cherry tomatoes
4 pcs kaffir lime leaves, remove the spine and torn
handful thai sweet basil
1 pc large mild red chilli, chopped
1/2 cup coconut cream
1 can/ 400ml coconut milk
2 tbsp cooking oil
For Seasoning :
1 tbsp palm sugar
1-2 tbsp fish sauce ( add 1 first then adjust )
1 tbsp tamarind paste
Method:
Prepare all the ingredients first. If making your own paste ( click here ) for recipe.
Marinade:
Roughly chop garlic, and ginger. Lightly smash the white part of the spring onion, and the coriander roots.
Wash , pat dry the duck breast. Skin side up, lightly score the skin using a sharp knife , making sure not cutting the meat part. This will help to achieve crispy skin.
In a large bowl , mix all the ingredients for the marinade, stir until sugar is fully dissolve. Add in Duck breast , cover and let it marinate for at least 30 minutes to 1 hour.
Meanwhile, if making paste ( click here ).
For roast duck:
Preheat oven 180°C/ fan/ 200°C/ 400°F/ gas 6.
Remove duck breast from marinade mixture, pat dry all over the meat, remove as much liquid on the skin side specially, soy and sugar can cause burning the skin so quickly.
In a cold frying pan, place the duck in skin side down. Then turn the gas on, medium to low heat. The key is to watch the pan as it sizzles and rendering the fat slowly. Check regularly that is not burning adjust heat if need be.
When you are happy with the skin side. Turn the meat on all sides to sear . And place it in the preheated oven. Depending on the size of the meat, cook it for 6 minutes in the oven. Take it out when done, and rest for at least 10 minutes.
Now, for the curry sauce;
Prepare all the vegetables and herbs; when prepping eggplant wash and soak it with water ( chop if thai eggplant), chop tomatoes, pineapple, red chilli.
In a wok, heat oil in medium heat , add the paste. Stir constantly until fragrant. gradually add coconut cream and stir.( adding it gradually will help cook the paste and coconut and releases oil, which is the authentic way of cooking thai curries.) see photo above for reference.
When oil starts to separates, add pineapple ,cherry tomatoes and eggplant. Stir to mix . Then add coconut milk and stir. Cook it for 1- 2 minutes or until eggplant is soften.
Add kaffir lime leaves and chillis and add seasoning. Stir to mix for 1 minute.
Add thai sweet basil and stir for 30 second and removed from heat.
Slice duck breast thinly and place it on top of the sauce when plating, or add it in to the wok and mix well ( heat off). And then serve.
Serve hot with jasmine rice . Drizzle of coconut cream if desired.