Thai Red Duck Curry, or "Curry Ped," is a rich and aromatic dish that beautifully combines the flavors of tender duck with a creamy coconut sauce and fragrant spices. Here’s a detailed recipe for you to prepare this delicious dish at home.

Thai Red Duck Curry, or "Curry Ped, in the photo

Ingredients

For the Curry:

• 2 duck breasts (about 1 pound), skin on
• 1 cup coconut milk
• 2-3 tablespoons red curry paste (adjust to taste)
• 1-2 tablespoons fish sauce (to taste)
• 1 tablespoon palm sugar (or brown sugar)
• 1-2 cups mixed vegetables (such as bell peppers, eggplant, zucchini, or green beans)
• 4-5 kaffir lime leaves, torn (optional)
• A handful of basil leaves (Thai basil is preferred)
• A squeeze of lime juice (to taste)

For the Red Curry Paste (if making from scratch):

• 5-6 dried red chilies, soaked in warm water for 10 minutes and drained
• 2-3 cloves garlic
• 1 small shallot
• 1 stalk lemongrass, finely chopped
• 1-2 slices galangal or ginger
• 1 teaspoon coriander seeds (toasted)
• 1 teaspoon cumin seeds (toasted)
• 1-2 teaspoons shrimp paste (optional)
• Salt to taste

Instructions

Step 1: Prepare the Red Curry Paste (if making from scratch)

1. Make the Paste: In a mortar and pestle or food processor, combine the soaked dried chilies, garlic, shallots, lemongrass, galangal, coriander seeds, cumin seeds, and shrimp paste. Pound or blend until you achieve a smooth paste. Add a pinch of salt as needed. Set aside.

Step 2: Cook the Duck

2. Prepare the Duck: Score the skin of the duck breasts in a criss-cross pattern, taking care not to cut into the meat. This allows the fat to render more easily.

3. Sear the Duck: Heat a skillet or pan over medium heat (no oil needed initially). Place the duck breasts skin-side down and sear for about 5-7 minutes until the skin is crispy and golden. Flip and cook for an additional 2-3 minutes. Remove the duck from the pan and set aside. You can pour off excess fat if desired but leave some for flavor in the pan.

Step 3: Cook the Curry

4. Prepare the Base: In the same pan (add a bit of oil if necessary), add the red curry paste and cook for about 1-2 minutes until fragrant.

5. Add Coconut Milk: Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.

6. Add the Duck: Add the seared duck breasts back into the pan, skin-side up. Simmer for about 15-20 minutes, allowing the duck to cook through and absorb the curry flavors.

7. Incorporate Vegetables: Add the mixed vegetables and continue to simmer until they are tender but still crisp, about 5-7 minutes.

8. Finish the Flavor: Stir in the fish sauce, palm sugar, and torn kaffir lime leaves. Adjust the seasoning with more fish sauce or sugar if needed. Finally, add a squeeze of lime juice and the fresh basil leaves right before serving.

Step 4: Serve

9. Slice and Serve: Remove the duck from the curry, slice it thinly, and serve it over a bed of steamed jasmine rice. Spoon the creamy red curry sauce and vegetables generously over the top.

10. Garnish: Optionally, garnish with additional fresh basil or a few lime wedges.

Tips:

• The sauce can be made ahead of time and reheated gently when ready to serve.
• Adjust the level of spiciness by modifying the amount of red curry paste or chilies used.
• For added texture, you could also include roasted peanuts or cashews as a garnish.

Enjoy your homemade Thai Red Duck Curry! It's a fantastic dish that delights with its complexity of flavors and richness.