Gaeng Phed Ped Yang

Gaeng Phed Ped Yang is a fragrant and spicy Thai red curry featuring succulent roasted duck. This dish is rich in flavor and protein, making it a perfect hearty lunch option.

Ingredients

• Roasted duck breast - 300 grams
• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Thai basil - 20 grams
• Bell pepper (sliced) - 100 grams
• Bamboo shoots (sliced) - 100 grams
• Fish sauce - 2 tablespoons
• Palm sugar - 1 tablespoon
• Lime leaves (torn) - 3 leaves
• Fresh chili (sliced) - 1 (optional for heat)
• Jasmine rice - 150 grams (for serving)

Steps

1. Start by cooking jasmine rice according to package instructions.
2. In a medium saucepan, heat the coconut milk over medium heat until it simmers.
3. Add the red curry paste to the coconut milk and stir well, cooking for about 2-3 minutes until fragrant.
4. Slice the roasted duck breast into thin pieces and add it to the curry sauce.
5. Add the sliced bell pepper, bamboo shoots, fish sauce, and palm sugar to the saucepan, stirring to combine.
6. Tear the lime leaves and add them to the curry, letting it simmer for about 10 minutes.
7. If desired, add sliced fresh chili for extra heat.
8. Once everything is heated through and the flavors meld, remove from heat.
9. Serve the curry topped with Thai basil and alongside the jasmine rice.

Nutrition

• Calories: 720
• Protein: 35 g
• Carbs: 85 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 1200 mg
• Cholesterol: 85 mg
• Total Fat: 30 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from the duck, promoting muscle repair and growth.
• Coconut milk provides healthy fats and may improve heart health.

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