Red Curry with Barbecued Duck and Pineapple (Gaeng Ped Bped Yang)

Name: Red Curry with Barbecued Duck and Pineapple (Gaeng Ped Bped Yang)
Prep time: 30 min
Total time: 1 h 15 min

December 2, 2013

Prep 30 min Total 1 hr 15 min

Red Curry with Barbecued Duck and Pineapple (Gaeng Ped Bped Yang) © kvalifood.com

A Thai-Chinese crossover where Chinese barbecued duck meets Thai red curry. The duck is bought pre-roasted from a Chinese restaurant or market, then simmered in coconut curry with fresh pineapple. Making stock from the duck bones and adding it back into the curry ties everything together.

Ingredients

Serves 4

The Curry

1 whole Chinese barbecued duck, uncut (see Notes)
Water, as needed
4 ¾ dl coconut milk
1 recipe red curry paste, (or 5 Tbsp store-bought)
3 Tbsp palm sugar, finely chopped, packed
2 Tbsp fish sauce
4 ¾ dl fresh pineapple, bite-sized pieces
2 ¼ dl grape tomatoes (or cherry tomatoes), whole
2 ¼ dl Thai basil leaves
Jasmine rice, for serving

Red Curry Paste

8 large dried chilies, seeded
4 small dried chilies, seeded (see Notes)
1 tsp salt
1/4 tsp white peppercorns
3 Tbsp lemongrass, thinly sliced
1 Tbsp galangal, finely chopped
2 tsp cilantro roots, (or 2 Tbsp cilantro stems), finely chopped
1 tsp kaffir lime zest, finely chopped
3 Tbsp shallots, finely chopped
2 Tbsp garlic, finely chopped
1 tsp shrimp paste (gapi)

Directions

Making the Red Curry Paste

Grind the dried chilies into a powder using a spice or coffee grinder, or soak them in water for at least an hour to soften.

If using ground chilies: In a heavy-duty mortar and pestle, add the salt, white peppercorns, lemongrass, galangal, cilantro roots, and kaffir lime zest. Pound into a fine paste. Add the ground chilies and pound to mix. Add the shallots and garlic and pound into a fine paste. Add the shrimp paste and pound to mix.

If using soaked chilies: Drain the chilies and dry off excess water with paper towel. Cut into small pieces. In a heavy-duty mortar and pestle, add the chilies, salt, and white peppercorns. Pound into a fine paste. Add the lemongrass, galangal, cilantro roots, and kaffir lime zest. Pound into a fine paste. Add the shallots and garlic and pound into a fine paste. Add the shrimp paste and pound to mix.

Making the Curry

Debone the duck and cut the meat and skin into bite-size pieces. Put the bones into a stock pot, cover with cold water, and bring to a simmer. Let it simmer for 30-45 minutes, then discard the bones. Reserve 1 1/2 cups of stock; save any extra for other uses.

In a medium pot, reduce 3/4 cup of the coconut milk over medium heat until very thick and the clear coconut oil starts to separate from the white portion, about 10-15 minutes. If the separation doesn’t happen, just proceed once it’s thick - some coconut milks are processed to prevent separation.

Add the curry paste to the reduced coconut milk and cook over medium-low heat for 3-4 minutes, stirring constantly, until the paste is very thick. Stir in the remaining 1 1/4 cups coconut milk, then turn the heat to medium-high and add the reserved duck stock, 2 Tbsp of the palm sugar, and half the fish sauce. Bring to a boil.

Add the duck meat and pineapple and simmer gently for 3-4 minutes so they absorb the curry. While it simmers, pierce each grape tomato with the tip of a paring knife so they don’t burst when eaten.

Taste and adjust seasoning with the remaining palm sugar and fish sauce. Remove from heat, then stir in the pierced tomatoes and Thai basil, letting the residual heat gently cook the tomatoes without making them mushy.

Garnish with a sprig of Thai basil and serve with jasmine rice.

Notes

When buying barbecued duck, ask the vendor not to cut it so you can easily debone it yourself. The quality of the duck matters a lot here, so buy the best you can find.
Barbecued duck varies in saltiness and sweetness from vendor to vendor, which is why half the seasoning is reserved for final adjustment.
Though the curry itself is gluten-free, barbecued ducks are often prepared with soy sauce that contains gluten.
Large dried chilies are mild; small dried chilies are spicy. Adjust the number of small chilies to control heat. Leave seeds in the small chilies for extra spice.
Instead of pineapple, try lychee or red grapes - duck pairs well with sweet-and-sour fruits.
The curry paste and duck stock can be made in advance. The whole dish can be made ahead if you leave out the basil and tomatoes until ready to serve.