My lovely husband once told me about his first visit to a Thai restaurant and how he was initially a little overwhelmed by the menu.

Harry ended up ordering “Ped Pad Prik Gaeng” – mostly because he thought it sounded funny. 😄

But he also knew that he liked baked duck and coconut flavour. And that he likes things spicy – even in the kitchen. 😉

When we don’t feel like cooking, we like to order baked duck with coconut-curry-creme as takeout from our local Thai. But we thought it was about time for us to try to cook it ourselves.

And what can I say – delicious! 😋

Since there was some sauce left over, Harry fried us some strips of pork the next day – this would then be called “Moo Pad Prik Gaeng”.

I know what you’re thinking and you’re right. “Moo” might suggest it’s beef rather than pork. See, I don’t want any beef with you but please do note that it would be “Nuea” then. If you opt for chicken, it will be “Gai”. 😉

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What we need:

• Duck breasts (from the freezer)
• 1½ tbsp red curry paste
• 350ml (¾pt) coconut milk
• 225ml (½pt) vegetable stock
• Asian vegetable mix
• ½ lime
• 1 tsp garlic powder
• 1 tbsp basil
• Sugar
• Salt
• Olive oil

How to do it:

• Bake the duck breasts in the preheated oven for 30 minutes at 225°C (435°F).
  (Do check the instructions on the packaging!)
• Cut the lime in half and squeeze the juice from one half.
• Prepare the vegetable stock.
• Heat some oil in a frying pan, briefly sauté the garlic and the curry paste.
• Deglaze with the coconut milk and the vegetable stock.
• Mix everything well and leave it to simmer for 10 minutes.
• Add to taste 1-2 tbsp of lime juice.
• Season to taste with salt and sugar.
• Add the basil.
• Add an appropriate amount of the Asian vegetable mix.
• Keep warm at low heat until the duck breasts are cooked through.

Of course, rice is best suited as a side dish.