This is the curry behind the recent obsession with 'splitting' coconut milk — and once you've tasted the difference, you'll understand why. Instead of tipping a whole tin of coconut milk straight into the pot, the thick cream is simmered on its own first, left undisturbed until the oil separates and rises to the surface. Frying the curry paste directly in that fragrant coconut oil is what gives real Thai curry its deep, roasted flavour rather than a flat, one-note sweetness.
Gaeng Phed Ped Yang pairs that technique with roast duck, sweet pineapple, juicy cherry tomatoes and lychee for a curry that's rich, sweet, sour and spicy all at once — a genuine restaurant showstopper that's surprisingly simple once the coconut cream technique clicks.
Use a good-quality Chinese-style roast duck from your local butcher or Asian grocer to keep this weeknight-friendly, or a home-roasted duck if you have the time.
