Thai Food Recipe: Panaeng (Panang) Bped Yang Curry with Roasted Duck.

Panaeng Bped Yang

(Panaeng Curry with Roasted Duck)


3 cups sliced roasted duck

4 cups coconut milk


10 dried red chili peppers (big size)

3 tbsp. sliced lemongrass

1 tbsp. minced galangal

1 tsp. sliced kaffir lime skin

5 red chili peppers

4 red onions

2 cloves garlic

1 tbsp. roasted coriander seeds

1/2 tsp. roasted cumin

6 kaffir lime leaves

5 red and yellow chilies

2 tsp. palm sugar

1 cup sweet basil

1 / 2 tsp. salt

1 tbsp. shrimp paste

10 small tomatoes

Cooking Instructions:

1. Grind all the paste ingredients together and finely.

2. Separate the coconut milk in half. The first half, boil it with the duck on low heat until the meat get soft. Remove from the stove when it’s ready.

3. Second part, put it in the pan and use medium heat. Add all the paste and keep stirring until it smells aromatic (take about 15).

4. After 15 minutes, add roasted duck, tomatoes, sugar, fish sauce, red chili peppers and sweet basil.

5. You may adjust the taste as the way you like, up to you.


Thai food has duck in many kinds of recipe, for example, duck in soup noodle, roasted duck with rice, duck spicy and sour salad. We love anything with tough meat really and duck meat has tough texture. Maybe, it’s just Thai Isaan people who love it. 🙂 We have one snack made of tamarind seed. We cook it in a hot pan without adding oil and wait until it’s burnt at the right level. When we eat, we crack the shell open and chew the hard seed inside. Some people can chew this all day, like my mom. Or… when you see a Thai person chewing ice after he or she finished the drink, you can tell he/she is from Isaan.

We love to chew tough food and hard stuff that’s why we have a big jaw. It’s the way you can tell if they are from north eastern of Thailand, flat noses, big cheek bones and big jaws. I blamed it on the sticky rice for causing my nose flat though. I’m very mad but I can’t stop eating it.

Haha! :p

Sawasdee Ka - Joy

Thai Food Recipe: Laab Ped Tod Grob (Crispy Mandarin Duck)

Crispy Mandarin Duck in Isaan Sour and Spicy Salad, Laab Bped Tod Grob


1 mandarin duck (1kg.)
5 cup vegetable oil
1/2 cup sliced red onion
1/2 cup sliced lemon grass
1/2 cup kaffir lime leaves
1 tbsp. chili powder
3 tbsp. lemon juice
2 tbsp. fish sauce
3 tbsp. fried or roast peanut
7 dry chili peppers (fried)
1/4 tsp. sugar
4 tbsp. roasted uncooked rice (ground finely)
Any vegetables you like


Cooking Instructions:

1. Clean the duck very well. Cut the meat part that attached to its skin. Boil it in boiling water cut it a bite size and rest them drain in a filter.

2. Heat the pan on medium flame. Fry red onions, lemongrass and kaffir lime leaves, one after each one. When they get crunchy, remove from the pan and leave it drain in the filter.

3. Next, in the same pan, fry the boiled mandarin duck. When it turns gold and crunchy, remove and leave it drain.

4. Now, in a big bowl, add chili powder, lemon juice, fish sauce and mix well. Add fried red onion, lemongrass, kaffir lime leave, peanut, fried dry chili peppers and roasted uncooked rice.

Making it taste more or less sour and spicy are up to you. Balance the taste with sugar. Arrange fried mandarin duck on the plate and dress the spicy and sour salad on top.

Put fresh vegetables on a side, any kind that you like. I would love to have cucumber, long string bean, cabbage, winged bean for sure, and eggplants. Laab Bped Tod Grob is one of my favorite recipes from Sisaket. 🙂 You can either grill the duck or fry before you mix with Isaan spicy and sour salad.

Sawasdee Ka - Joy