Crispy Duck Gaeng Phet

You need to make this. You do. It's FANTASTIC. You can make it as spicy as you like. If you want to make it without the duck and throw in extra vegetables and/or tofu that would be wonderful also. The flavors in the Thai red curry are bold and flavorful - kaffiir, garlic, onion, lemongrass and more. The duck has crispy skin and is tender and juicy, not dry and tough. The Chinese five spice is subtle and fragrant, perfect with the curry. I made this spicy, so I made the girls their favorite Thai Basil Stir Fry with ground turkey.


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