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Ped Pad Phed Spicy Stir Fried Duck

Sliced duck breast stir-fried in red curry paste with Thai eggplant, kaffir lime, and basil — a rich, spicy celebration of Thai duck.
Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 520kcal

Ingredients

  • 4 duck breasts skin scored
  • 3 tbsp red curry paste
  • 150 g Thai eggplant quartered (or courgette)
  • 4 kaffir lime leaves torn
  • 1 large handful Thai basil
  • 2 red chilies sliced
  • 3 tbsp coconut cream
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce (keto)
  • 2 tbsp coconut oil

Instructions

  • Score duck breast skin deeply. Season with salt.
  • Render skin-side down in a dry pan until golden — about 8 minutes.
  • Rest and slice. Reserve the duck fat in the pan.
  • In the rendered fat, fry curry paste 2 minutes.
  • Add eggplant and kaffir lime. Cook 5 minutes.
  • Add duck slices, coconut cream, fish sauce, and oyster sauce.
  • Toss 2 minutes. Fold in basil and chilies.

Nutrition

Serving: 1serving | Calories: 520kcal | Protein: 40g | Fat: 38g | Fiber: 1.5g
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