Gaeng Phed Curry

Duck, Curry Paste, Fish Sauce, Coconut Milk, Thai Basil, Brussels Sprouts, Jalapeños

Chef Kitsanaruk Ketkuaviriyanont of Langbaan | Portland, OR

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Adapted by StarChefs | July 2023

INGREDIENTS

Curry Paste:
100 grams large dried chiles
10 grams small dried chiles
15 grams galangal
30 grams lemongrass
50 grams garlic
100 grams shallots
100 grams shrimp paste

To Assemble and Serve:
1 duck breast
1 tablespoon neutral oil
1 tablespoon palm sugar
2 tablespoons fish sauce
2 cups coconut milk
¼ cup orange juice
10 grams Thai basil
100 grams brussels sprouts, deep fried
40 grams sautéed jalapeños

METHOD

For the Curry Paste:
In a Vitamix blender, purée all ingredients until smooth. Transfer to an airtight container and reserve.

To Assemble and Serve:
Hang the duck breast in a walk-in overnight. The next day, in a sauté pan over medium heat, sear duck, skin-side down until the skin begins to yellow. Flip and repeat. Remove from heat and let cool. In a saucepan over medium flame, heat oil. Add 120 grams Curry Paste and cook until mixture begins to thicken. Stir in sugar, fish sauce, coconut milk, orange juice, and basil. Spoon curry into a serving bowl. Slice duck breast and carefully arrange on top of curry. Garnish with fried brussels sprouts and jalapeños.

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