Thai Roast Duck Red Curry
This classic Thai red curry is a refined dish from Thailand’s royal cuisine, known for its careful balance of richness, gentle heat, and natural sweetness. In this version developed and taught at Siam Culinary Academy, roasted duck is paired with fragrant red curry paste and coconut milk to create a deeply aromatic yet elegant curry.
The recipe focuses on harmony rather than intensity, allowing each ingredient from the coconut milk to the roasted duck to shine. It’s a dish that reflects traditional Thai culinary principles while remaining approachable for home cooks.
Thai Roast Duck Red Curry (Gaeng Phed Ped Yang)
Ingredients
For the Roasted Duck
- 200 g duck breast
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tsp seasoning powder
- ¼ tsp a small pinch of red food coloring (optional; for traditional appearance)
For the Curry:
- 300 ml coconut milk
- 50 g water
- 2 tbsp red curry paste
- 1 tbsp cooking oil
- 6 seedless red grapes halved
- 4 cherry tomatoes halved
- 2 Kaffir lime leaves torn
- 3 fresh red jinda chili sliced
- 30 g palm sugar
- 30 g pineapple cut into small pieces
- 2 tbsp fish sauce
- 1 small bunch Thai sweet basil
Instructions
Roast the duck:
- Marinate the duck breast with fish sauce, oyster sauce, seasoning powder, and red food coloring (if using) for at least 15 minutes.
- Roast the duck over medium-high heat — either on a grill or on a rack in a hot oven — until cooked through and lightly browned. Allow the meat to rest briefly before slicing.
Prepare the curry:
- Heat the cooking oil in a pan over medium heat. Add the red curry paste and stir-fry until fragrant and the oil begins to separate.
- Pour in the coconut milk and simmer, stirring occasionally, until slightly thickened. Add the water and stir to combine.
- Add pineapple, grapes, and cherry tomatoes. Reduce heat and simmer for about 8–10 minutes. Season the curry with palm sugar and fish sauce, stirring to dissolve.
- Add the roasted duck, kaffir lime leaves, fresh chilies, and Thai basil. Stir gently and cook for 1–2 minutes.
- Turn off the heat and ladle the curry into serving bowls.
- Garnish with a few fresh Thai basil leaves before serving.
Notes
Related: French Roast Duck with Orange Sauce
Related: Thai Red Curry Salmon (Choo Chee Pla)
Related: Grilled Langoustines with Thai Red Curry
Related: Grilled Red Curry Chicken
Related: Authentic Shrimp Pad Thai
Looks so good! Thanks for the recipe!