heather_in_sf
Well-known member
Found it online at Adventures in Thai Cooking & Travel
I've made lots of Thai curries but this was a different method and was so delicious. I had 2 huge duck Maigret breasts, which I seasoned and seared then finished in the oven until rare, sliced and added to curry at the end.
Roast Duck and Pumpkin Curry
Gkaeng Ped Bped
Ingredients
An approximately 1 1/2-lb. kabocha or other winter squash
4-5 cups coconut milk (use two 19-oz cans of the Mae Ploy brand)
4-6 Tbs. red curry paste (I used 2 TBl)
1 1/2 to 2 Tbs. palm or coconut sugar
Fish sauce as needed to desired saltiness
2 1/2 to 3 lb. roast duck, chopped through the bone into small chunks
2-4 red hot chillies, cut into thin slivers with seeds (optional) (I did not use, the curry paste was spicy enough!)
2 cups Thai basil leaves and flower buds
Basil sprig(s) for garnish
Cut the kabocha in half, scoop out the seeds and pith. Placing the cut ends flat on a surface for balance, peel and discard the greenish skin. Then cut into 1 to 1 1/2-inch chunks.
Do not shake the cans of coconut milk before opening. Spoon 2/3 cup of the thickest cream off the top of a can into a large pot placed over medium-high heat. Reduce cream until thick and bubbly (about 3 minutes), then add the curry paste. Stir and mush the paste into the coconut cream and fry for a few minutes until it is very aromatic and darkened in color. Then pour in the remaining milk from both cans, stirring well to dissolve the paste to make a smooth rich sauce.
Add 1 1/2 Tbs. of palm or coconut sugar, stirring well to blend into the curry sauce. Taste and add fish sauce only as necessary to salt to the desired saltiness (may not be necessary with some brands of curry paste which are already highly salted).
Add the kabocha chunks and duck pieces. Stir well into the sauce. If there is not enough curry sauce to cover most of the duck and squash pieces, add more coconut milk; or if the sauce already looks plenty rich, add 1/2 cup of water instead, as the squash and duck will thicken and enrich the sauce even more when they are cooked.
Return to a boil, then lower heat to medium, or just enough to boil the sauce gently. Cook partially covered, stirring occasionally, until the squash is tender, or cooked to your liking (15-20 minutes or more). Taste the sauce and adjust as needed with fish sauce and palm sugar to the desired salty-sweet combination. If more hotness is desired, stir in the slivered chillies.
If a lot of fat has cooked out from the duck, skim out the oil floating on top of the curry sauce. Then stir in the basil until it wilts to a bright green color. Turn off heat and spoon curry into a serving dish. Garnish top with basil sprig(s).
Recipe Copyright © 1999 Kasma Loha-unchit.
We were having so much fun drinking Pomaritas (Thanks Marg!!) that we forgot to cook the brown rice, so we made jasmine instead.
Next time I will add some carrots, and maybe use chicken as the duck was a special treat. a fun night! I slid into bed around 10:30 and had the best sleep!
I've made lots of Thai curries but this was a different method and was so delicious. I had 2 huge duck Maigret breasts, which I seasoned and seared then finished in the oven until rare, sliced and added to curry at the end.
Roast Duck and Pumpkin Curry
Gkaeng Ped Bped
Ingredients
An approximately 1 1/2-lb. kabocha or other winter squash
4-5 cups coconut milk (use two 19-oz cans of the Mae Ploy brand)
4-6 Tbs. red curry paste (I used 2 TBl)
1 1/2 to 2 Tbs. palm or coconut sugar
Fish sauce as needed to desired saltiness
2 1/2 to 3 lb. roast duck, chopped through the bone into small chunks
2-4 red hot chillies, cut into thin slivers with seeds (optional) (I did not use, the curry paste was spicy enough!)
2 cups Thai basil leaves and flower buds
Basil sprig(s) for garnish
Cut the kabocha in half, scoop out the seeds and pith. Placing the cut ends flat on a surface for balance, peel and discard the greenish skin. Then cut into 1 to 1 1/2-inch chunks.
Do not shake the cans of coconut milk before opening. Spoon 2/3 cup of the thickest cream off the top of a can into a large pot placed over medium-high heat. Reduce cream until thick and bubbly (about 3 minutes), then add the curry paste. Stir and mush the paste into the coconut cream and fry for a few minutes until it is very aromatic and darkened in color. Then pour in the remaining milk from both cans, stirring well to dissolve the paste to make a smooth rich sauce.
Add 1 1/2 Tbs. of palm or coconut sugar, stirring well to blend into the curry sauce. Taste and add fish sauce only as necessary to salt to the desired saltiness (may not be necessary with some brands of curry paste which are already highly salted).
Add the kabocha chunks and duck pieces. Stir well into the sauce. If there is not enough curry sauce to cover most of the duck and squash pieces, add more coconut milk; or if the sauce already looks plenty rich, add 1/2 cup of water instead, as the squash and duck will thicken and enrich the sauce even more when they are cooked.
Return to a boil, then lower heat to medium, or just enough to boil the sauce gently. Cook partially covered, stirring occasionally, until the squash is tender, or cooked to your liking (15-20 minutes or more). Taste the sauce and adjust as needed with fish sauce and palm sugar to the desired salty-sweet combination. If more hotness is desired, stir in the slivered chillies.
If a lot of fat has cooked out from the duck, skim out the oil floating on top of the curry sauce. Then stir in the basil until it wilts to a bright green color. Turn off heat and spoon curry into a serving dish. Garnish top with basil sprig(s).
Recipe Copyright © 1999 Kasma Loha-unchit.
We were having so much fun drinking Pomaritas (Thanks Marg!!) that we forgot to cook the brown rice, so we made jasmine instead.
Next time I will add some carrots, and maybe use chicken as the duck was a special treat. a fun night! I slid into bed around 10:30 and had the best sleep!