Thai Spicy Curry with Crispy Duck Recipe from the Sedthee Thai Eatery

Thai Spicy Duck Curry - Sedthee Thai Eatery LA
We know where you’re going to be this weekend if you live in Los Angeles.

In fact, we know where thousands of you will be this weekend.

LA Street Food Fest is already back just a few short months after the overwhelmingly successful inaugural event back in February, but this time, just like the street food scene itself, the event has exploded into an extravaganza that includes not only 60+ gourmet food trucks, but street foods from local restaurants, celebrity chefs and the original street food vendor, carts.

(For detailed info about the event scroll down to the bottom of this post, or take a look-see on the LA Street Food Fest website.)

Of course, some of us may not live within trucking distance of LA, but that doesn’t mean you have to completely miss out! TasteSpotting got the privilege of some virtual “VIP passes” in the form of recipes for signature dishes from a few of the food trucks and restaurants. So while it may not be the exact same thing as tasting your way around the streets of the world via truck out at the Rose Bowl this Saturday, at least you won’t have to slather on sticky sunscreen nor wait in a single line.

First up, Sedthee Thai Eatery in Glendale, CA shares what they call “Jungle Feast Curry” on their menu, a spicy, coconut-based red curry served with crispy duck.
Spicy Curry with Crispy Duck from Sedthee Thai Eatery

Kang Pet Bet Yang: Spicy Curry with Crispy Duck

recipe from Sedthee Thai Eatery, adapted for home to serve 2

Ingredients:

2 Skin-on duck breast
1 teaspoon Chinese five-spice powder or freshly ground pepper
1 teaspoon salt
1 tablespoon fresh green peppercorns (ground)
4 fresh Thai chili, aka “pick key nhoo,” seeded and minced
4 cloves garlic, finely minced
1 ½ cups coconut milk
½ cup stock or water
4 tablespoon red curry paste
2 tablespoons sugar
2 tablespoons fish sauce
Lychees (fresh or canned, seeded)
Green seedless grapes
Pineapple (fresh or canned, chunks)
Cherry tomatoes

for garnish:
Bell peppers (thinly sliced)
Thai holy basil
2 leaves kaffir lime leaves (fine slivers, minced)

Directions:

Mix the Chinese five-spice powder with the salt and rub duck. Place duck skin down onto cold, un-greased and oil-less pan. Turn up the heat to high and allow duck skin to crisp. Do not touch, move or flip duck until meat is cooked half way and skin is crisp. Flip duck to cook other side. Once bottom is cooked, angle pan to cook edge of duck too. Remove duck from pan and allow to cool down on warm surface.

Quickly sauté the red curry paste, peppercorn, garlic and Thai chili in pan with duck fat. Do not allow to burn.

Add coconut milk and stock/water to pan. Bring to boil.

Stir in the lychees, grapes, pineapples and tomatoes. Add sugar and fish sauce. Adjust as desired using equal parts of fish sauce and sugar.

As soon as curry starts to boil again, stir in bell peppers and remove from heat. Stir in holy basils and kaffir lime leaves.

Line two bowls with contents of the curry. Slice the crispy duck and place on top of curry. Drizzle coconut milk onto duck and garnish with slivers of kaffir lime leaves and fried basil (optional).

Serve with steamed jasmine rice.

*Thai chilies are extremely spicy. The amount of chili seeds you add to the curry will affect the spiciness of the dish. Use as desired.

About LA Street Food Fest’s Summer Tasting Event

Who: You (if you live in LA)
What: LA Street Food Fest’s Summer Tasting
When: Saturday July 24, 2010 | VIP Preview 4 pm | General Admission 5:30 pm
Where: The Rose Bowl, Pasadena, CA
Why: because you’re a food freak and the event benefits St. Vincent Meals on Wheels and Woolly School Gardens
How Much: General Admission $45 | VIP $65
** You must buy tickets in advance. There will be NO tickets sold at the door.**

[photos by Cathy Danh of gas•tronomy, for TasteSpotting]

by Sarah J. Gim on July 19, 2010 · 1 comment

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