Gaeng Phed Ped Yang
by Chef Thomas, Kantok at Burasari – Patong
At Burasari’s Kantok restaurant, Chef Thomas brings classic technique and Thai warmth together in his version of Gaeng Phed Ped Yang — a luxurious red curry with roasted duck, fruit, and coconut milk. The dish captures balance and depth: sweet, savory, and aromatic, with every bite anchored by the richness of the duck.
Ingredients
200 g roasted duck meat
250 ml coconut milk
1 tbsp soya oil
25 g large red chili
1 tbsp red curry paste
5 g sweet basil
80 g pea eggplant
10 g fish sauce
60 g pineapple pieces
15 g palm sugar
30 g cherry tomatoes
5 ml cooking oil
40 g black grapes
5 g kaffir lime leaves
Method
Heat cooking oil in a pan over medium heat. Add red curry paste and stir until fragrant, then reduce to low heat. Gradually add coconut milk, stirring as it boils gently.
Add roasted duck meat and stir well. Season with fish sauce, palm sugar, and kaffir lime leaves. Simmer over medium heat until flavors combine. Adjust consistency with chicken stock or more coconut milk as desired.
Finish with sweet basil leaves and a slice of red chili before serving.
