Gaeng Phed

Indulge in the rich flavors of Gaeng Phed, a Thai red curry featuring succulent duck breast simmered in creamy coconut milk, aromatic kaffir lime, and fresh Thai basil. Perfect for a cozy weeknight dinner or a special gathering with friends.

• 400 grams duck breast
• 2 tablespoons red curry paste
• 1 can coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1 cup Thai basil leaves
• 1 cup sliced bamboo shoots
• 3 leaves kaffir lime leaves

Method

1. 1

   In a medium pot, heat some oil over medium heat and sauté the red curry paste until fragrant, about 2-3 minutes.

2. 2

   Add the duck breast slices and cook until they are browned on all sides, about 5-7 minutes.

3. 3

   Pour in the coconut milk and stir well to combine. Bring to a gentle simmer.

4. 4

   Add fish sauce, palm sugar, sliced bamboo shoots, and torn kaffir lime leaves. Simmer for another 10-15 minutes until the duck is cooked through.

5. 5

   Stir in the Thai basil leaves just before serving.

6. 6

   Serve hot with steamed jasmine rice.