Recipe: Thai Red Curry with Smoked Duck and Lychee

One of my favourite Thai curries is Kaeng Phed Ped Yang, also known as Thai red curry with roasted duck and lychee. It has the perfect balance of flavours - mildly spicy, creamy curry with a burst of sweetness from the lychee, sourness from the cherry tomatoes and savoury duck meat.

In Thai restaurants, they usually use roasted duck or duck breast for this dish. My version uses smoked duck breast, which is easily obtainable these days from online food delivery companies. They are usually sold frozen, so you can just defrost them overnight in the fridge or a few hours at room temperature. 

These smoked duck breast are super convenient as they are ready to eat. However, I roasted them for about 10 minutes for the skin to crisp up. If you're too lazy to heat it up in the oven, simply slice them up and add them towards the end of cooking to the curry to heat through. 

For the curry itself, you can make your own Thai red curry paste or get store bought paste. Cook with coconut milk and water, along with kaffir lime leaves, fish sauce, cherry tomatoes and palm sugar. Finally, add the lychees towards the end of cooking. You can put together this Thai red curry in less than 15 minutes. 

Easy and delicious - try this today! :)

Watch the step-by-step recipe video here (link here):

Kaeng Phed Ped Yang Kaeng Phed Ped Yang Kaeng Phed Ped Yang Kaeng Phed Ped Yang
 

Thai Red Curry with Smoked Duck and Lychee แกงเผ็ดเป็ดย่างลิ้นจี่

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 15-20 minutes

Serves 4

Ingredients
2 smoked duck breast (approx 220g each)

1 can (500g) lychee

1 tbsp cooking oil

2 tbsp red curry paste

200ml coconut milk

100 - 200ml water

1/2 - 1 tbsp fish sauce

1 tbsp palm sugar

A large handful cherry tomatoes

6-8 kaffir lime leaves, snipped

A large handful Thai basil leaves

1/2 large red chilli, seeded and thinly sliced

1.Place the smoked duck breast, skin side up, into oven at 180C (roast mode).  Roast for about 8-10 minutes, until skin is crispy. Allow to cool for 5 minutes before slicing.

2. In a wok, heat the oil over medium heat. Add the red curry paste and cook for 1 minute. Then, add the coconut milk and water and stir well to combine. Cook for 5 minutes until fragrant. 

3. Add kaffir lime leaves and cherry tomatoes, and season with fish sauce, and palm sugar. Simmer for another 2-3 minutes.

4. Add lychees and stir to heat through. Taste and adjust seasoning if necessary. 

5. Slice duck and place in serving bowl. Spoon over sauce and garnish with Thai basil and red chilli. If you did not heat the duck in oven as I did in Step 1, you can just add the duck in at the same time as the lychee and stir it to heat through. 

Note: 

1. Smoked duck is ready-to-eat and can be eaten cold/hot. 

2. You can replace smoked duck breast with 1/2 roasted duck if you please.

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