Geng Dtaeng Bpet: Braised Duck Red Curry

Adapted by
November 2011
Yield: 2 Servings, family-style


Curry Paste
70 dried large chilies, deseeded and soaked
350 grams galangal
700 grams lemongrass
Zest of 3 kaffir limes
1.6 kilograms shallots
600 grams roasted shallots
500 grams garlic
50 grams gapi (shrimp paste)
20 grams white peppercorns
15 grams coriander
5 grams nutmeg
10 grams cloves
2 duck legs
coconut cream or milk
Handful galangal, bruised
Handful shallots, bruised
Handful lemongrass, bruised
Handful coriander stems, bruised
Handful kaffir lime leaves, bruised
Curry Sauce
1 cup crack cream (coconut cream that has been reduced to remove excess water content)
¼ cup palm sugar
¼ cup tamarind paste
¼ cup fish sauce
6 cherry tomatoes, halved
6 to 10 lychees
Handful picked Thai basil
Handful shredded kaffir lime leaves
1 kaffir lime


For the Curry Paste:
Squeeze the water from the chilies. Using a mortar and pestle, pound them with the galangal, lemongrass, lime zest, shallots, garlic, gapi, pepper, coriander, nutmeg, and cloves into a thick paste.

For the Duck:
Braise the duck legs in the coconut cream or milk with the galangal, shallots, lemongrass, coriander, and Kaffir lime leaves. When tender, remove and keep the liquid.

For the Curry Sauce:
Fry 1½ cups of the Curry Paste in the crack cream until aromatic. Season with palm sugar, tamarind, and fish sauce. Add the coconut milk mixture left from the braising liquid. Stir in the tomatoes and cook for 5 minutes with the shredded, braised Duck.  The curry should not be too thick nor too thin. It should taste slightly hot, sour, and sweet. Finally, stir in the lychees, Thai basil, and the kaffir lime leaves. Grate a small amount of kaffir lime zest over the dish to finish.