Gaeng Ped Ped Yang

1. 1

   Prepare the curry base

   Heat the coconut cream in a wok or large pot over medium heat. Let it simmer for about 2 minutes until the oil begins to separate from the cream.

2. 2

   Add curry paste and seasonings

   Stir in the red curry paste, fish sauce, palm sugar, and torn kaffir lime leaves. Mix well and simmer for 2 minutes until the paste is fragrant and fully incorporated.

3. 3

   Cook duck and eggplant

   Add the sliced roasted duck and eggplant pieces to the curry. Bring to a boil, then pour in the coconut milk. Reduce heat and simmer for 5 minutes, stirring gently to avoid breaking up the duck skin.

4. 4

   Add fruits and finish

   Add the pineapple chunks and cherry tomatoes. Simmer for 2 minutes until the vegetables soften slightly. Add the grapes (if using) and Thai basil leaves, then immediately turn off the heat.

5. 5

   Garnish and serve

   Garnish with the reserved shredded kaffir lime leaves, fresh basil leaves, and a drizzle of coconut cream. Serve hot with steamed jasmine rice or roti flatbread.

• •After adding the duck, stir gently to prevent the crispy skin from separating from the meat.
• •For best results, use homemade red curry paste or premium imported Thai brands for authentic flavor.
• •The sweet fruit is essential as it balances the spicy curry and pairs perfectly with the rich duck flavor.
• •You can substitute pineapple with other fruits like lychee, rambutan, apple, pear, or kiwi.
• •If you can't find roasted duck, you can roast your own: season duck with salt, pepper, and fish sauce, then roast at 180°C (356°F) for approximately 90 minutes.
• •Don't skip the step of simmering coconut cream until oil separates - this creates the rich, glossy texture authentic to Thai curries.
• •Reserve some coconut cream and basil leaves for garnish to make the presentation more elegant.

• •
  khao-hom-mali
• •
  roti
• •
  som-tam
• •
  yam-woon-sen
• •
  pad-pak-bung

Gaeng Ped Ped Yang represents a fusion of Asian culinary influences that have been passed through generations in Thailand. The dish emerged from Thailand's vibrant street food culture and local restaurant scene, though it remains a specialty offering rather than everyday fare. Duck has long been prized in Thai cuisine, with roasting being a traditional preparation method that was influenced by Chinese cooking techniques brought to Thailand centuries ago. The combination of roasted duck with Thai red curry paste showcases the evolution of Thai cuisine - taking foreign ingredients and techniques and transforming them with distinctly Thai flavors like kaffir lime, Thai basil, and the characteristic balance of spicy, sweet, and aromatic elements. This curry is often served at special occasions, weddings, and formal ceremonies, reflecting its status as a luxurious and celebratory dish in Thai culinary tradition.

Authentic Gaeng Ped Ped Yang relies on several key elements: First, the quality of the red curry paste is paramount - homemade paste or premium imported Thai brands deliver the complex, layered heat that defines the dish. Second, the technique of simmering coconut cream until the oil separates (called 'cracking the coconut') creates the rich, glossy texture authentic to Thai curries. Third, the balance of flavors is crucial - the spicy curry must be perfectly offset by sweet fruit (traditionally pineapple or lychee) and the richness of the duck. Fourth, fresh aromatics like kaffir lime leaves and Thai sweet basil (not Italian basil) provide the distinctive fragrance. Finally, traditional recipes avoid excessive oil or additives, relying instead on the natural fat from the duck and coconut cream for richness. The dish should never be too thick - it should have a flowing, soupy consistency that coats the ingredients while remaining light enough to serve over jasmine rice.