Keang-khua Ped Yang Recipe

Prepare duck

If your roasted duck is whole or large pieces, slice or shred it into bite-size pieces. Pat dry with paper towel to remove excess moisture. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Heat 1 tablespoon duck fat or neutral oil in a large skillet over medium-high heat. Add the duck pieces skin-side down (if skin on) and sear 1–2 minutes to re-crisp skin and warm through. Remove duck from pan and set aside on a plate. Reserve any rendered fat in the pan.

Using the same skillet with reserved fat, reduce heat to medium. Add remaining 1 tablespoon duck fat or oil if pan is dry. Add sliced shallot and sauté 2–3 minutes until soft and translucent.

Add minced garlic and sliced fresh red chili and cook 30–45 seconds until fragrant but not browned.

Stir in 3 tablespoons red curry paste and fry in the aromatics 1–2 minutes, pressing the paste into the pan to bloom its oils. This deepens flavor.

Slowly add 1 cup coconut cream, stirring to combine and dissolve the paste, then add 1 cup coconut milk. Bring mixture to a gentle simmer over medium-low heat.

Add 1 tablespoon palm sugar and 2 tablespoons fish sauce, stirring until sugar dissolves. Taste and adjust: balance sweet, salty, spicy. Add 1 tablespoon tamarind water or lime juice to bring mild tang; stir and simmer 2 minutes.

Add pineapple chunks to the simmering curry and cook 2–3 minutes so they warm and release a bit of juice into the sauce.

Add halved cherry tomatoes and continue simmering 1–2 minutes until tomatoes just begin to soften but still hold shape.

Stir in halved grapes and drained lychees, cooking just 1 minute to warm; these fruits should remain bright and slightly firm to provide textural contrast.

Return the seared roasted duck to the pan, folding gently to coat with curry sauce. Simmer together 2–3 minutes so the duck is heated through and flavors meld. Do not overcook; duck is already cooked and only needs warming.

Tear or chiffonade 2 kaffir lime leaves (if using) and add to the curry now for an aromatic lift. Remove any large central stems from basil if needed.

Turn off the heat and stir in packed 1 cup Thai sweet basil leaves and 1/4 cup cilantro (if using). The residual heat will wilt the herbs without overcooking them, preserving bright flavor.

Taste the curry and adjust seasoning: more fish sauce for saltiness, palm sugar for sweetness, or lime/tamarind for acidity. If sauce is too thick, thin with 1–2 tablespoons warm water or coconut milk.

Transfer curry to a shallow serving bowl. Sprinkle toasted chopped cashews or peanuts over the top if using. Serve with lime wedges on the side for squeezing over individual portions.

Serve immediately with steamed jasmine rice or sticky rice. Leftovers: cool to room temperature and refrigerate in an airtight container up to 2 days; reheat gently to avoid drying the duck.