Thai Roast Duck Red Curry (Gaeng Phed Ped Yang)
This Thai red curry pairs roasted duck with coconut milk and fragrant red curry paste for a dish that’s rich, balanced, and aromatic. Sweet fruit and fresh herbs add brightness to this royal-cuisine favorite.
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
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