Thai Roasted Duck Curry (Gaeng Phed Ped Yang)
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This Thai roasted duck curry recipe, also known as gaeng phed ped yang, makes a delicious spicy and flavorful Thai dinner. Made with a creamy coconut sauce and healthy ingredients like fresh pineapple and juicy tomatoes.
What is roasted duck curry
Roasted duck curry is a Thai dish also known as gaeng phed ped yang, featuring tender duck meat simmered in a creamy coconut curry sauce infused with aromatic spices like red curry paste, fish sauce, and palm sugar. Often enhanced with fresh pineapple and tomatoes, it’s a perfect blend of spicy, sweet, and savory.
More about gaeng phed ped yang
Let’s zoom in on this gaeng phed ped yang recipe. This authentic dish perfectly represents the essence of Thai food with flavors that will please everyone – salty, sweet, spicy, and creamy!
I opted for store-bought roasted duck for convenience, but you can also make barbecued roast duck at home. The duck is sliced before it gets simmered in a creamy coconut milk sauce.
What makes this authentic Thai red curry duck recipe stand out from others is my homemade red curry paste – a fragrant mix of traditional Thai herbs and spices. If you’re short on time, store-bought paste works too, the outcome will be delicious either way!
From there, you can customize with your favorite vegetables. A simple combo of tomatoes and fresh pineapple fruit chunks goes a long way.
Complete this duck recipe with a hearty portion of steamed jasmine rice to soak up all that irresistible red coconut curry sauce. Trust me, it’s a combo so good, it’s nearly impossible to have any leftovers.
Gaeng phed ped yang isn’t your usual street food dish. It’s often reserved for Thai restaurants, particularly those in the West. Crafting it at home is your ticket to customizing the flavors, tossing in your favorite greens, and experiencing Thai cuisine firsthand.
Homemade red curry paste
Make your own red curry paste and achieve authentic flavors in your duck Thai red curry. A DIY blend of fresh herbs and spices such as galangal, turmeric, and lemongrass beat any store-bought version.
Make it from scratch with a granite mortar and pestle, or use a food processor for the quick and easy route. Trust me, it’s worth that little extra effort.
Ingredients
For the exact measurements, please scroll down to the recipe card at the bottom of the page.
- Roasted duck – Roast duck brings a depth of flavor. It’s often pre-cooked at specialty stores.
- Red curry paste – A complex blend of ingredients like chilies, garlic, and shrimp paste and others makes this roast duck curry recipe authentic. For store-bought brands, I recommend Mae Ploy or Maesri.
- Tomatoes – Small tomatoes such as cherry tomatoes or grape tomatoes work best.
- Pineapple – Fresh pineapple chunks add a sweet tropical flavor and blends perfectly with this spicy roast duck curry. Feel free to experiment with other fruits like lychee fruit and red grapes.
- Sweet basil – Also known as Thai basil, adds a fragrant, anise-like aroma and a peppery taste. Add towards the end of cooking for best flavor.
- Coconut milk – Use full-fat milk for a creamy sauce.
- Fish sauce – A staple in Thai cuisine, adding umami and saltiness. Add to taste, store-bought duck has likely been seasoned already.
- Palm sugar – Adds a unique sweetness with a caramel-like flavor, different from white sugar or brown sugar. Balances the spiciness and the saltiness of the curry.
How to cook duck curry
Total Time: 20 minutes
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Reduce the coconut milk
Heat a pot or large pan over medium heat and pour in 6.80floz / 200ml of the coconut milk. Let it simmer (and stir) until you see the oil beginning to separate from the milk (see image). This process thickens the curry and ups the aroma. Keep stirring to avoid burning.
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Add red curry paste
Add the red curry paste and mix it in well. Pour in the remaining coconut milk, stirring well.
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Add duck and seasonings
When the red coconut curry sauce returns to a boil, add in the slices of duck, palm sugar, and fish sauce.
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Add pineapple & tomatoes
Once the palm sugar has dissolved, toss the vegetables and pineapple chunks into the curry. Simmer for 1–2 minutes, or until tomatoes are as soft as you like them.
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Add basil
Turn off the heat and gently stir in the basil leaves. Serve immediately.
Recipe tips and tricks
- Reducing the coconut milk: For a rich and creamy texture, we’ll reduce the coconut milk before adding the curry paste. It’s a technique to intensify the flavors of the curry and make it more ‘rich’.
- Vegetable substitutes: You can add bell peppers, green beans or yard long beans, Thai eggplants, carrots, bamboo shoots, mushrooms, zucchini, snap peas, or others.
- Use fresh ingredients: Avoid using canned pineapple or frozen veggies for this roast duck recipe. Fresh ingredients are key for fresh taste.
- Adjust the heat: If you’d like a mild curry, add fewer chilies and start with less red curry paste, adding more later to taste.
Kitchen tools
- Large granite mortar and pestle: For making the curry paste.
- Cutting board and chef’s knife
- Measuring cups and spoons
- Heavy bottomed pot: This cooking pot distributes heat evenly.
- Wooden spoon
How to serve
Serve in a deep bowl and make sure each serving has a good mix of duck, vegetables, and pineapple. Pair with a portion of steamed jasmine rice, brown rice, or rice vermicelli noodles for a complete meal.
Optional garnishes
Fresh herbs: Sprinkle with fresh Thai basil leaves for a burst of color and extra flavor. Cilantro leaves can bring a fresh, citrusy flavor.
Coconut milk: Drizzle with a bit of coconut milk before serving to make the dish look even more inviting.
How to store
Let the curry come to room temperature and transfer to an airtight container. This pineapple roasted duck curry can be stored in the fridge for up to 4 days. Store the rice separately.
Freezing instructions: Transfer into a freezer-safe container or bag. Thaw in the refrigerator overnight or defrost in the microwave.
Reheating instructions: Reheat on the stove top in a saucepan or pot on low-medium heat. Stir occasionally until warmed through. Alternatively, you can use the microwave, stirring in between.
Fun facts
- The Thai translation for red curry duck is “gaeng phed ped yang”. “Gaeng phed” translates to “red curry” and “ped yang” means roast duck”.
- Duck is more expensive than other meats like chicken or pork. This is why roasted duck curry is often a dish for special occasions.
Frequently asked questions (FAQ’s)
Is gaeng phed ped yang sweet?
Gaeng phed ped yang has a well-balanced flavor profile of sweet, spicy, salty, and creamy notes. The sweetness of the coconut milk and palm sugar is sweet, but not overwhelmingly sweet, instead it complements the spiciness of the red curry paste.
How spicy is red curry duck?
The spiciness of red curry duck varies depending on how much red curry paste is used and how spicy the paste is. Additionally, the addition of red chilies will make it more spicy. However, this curry is well-balanced with a sweet, salty, and spicy flavor profile.
Is roasted duck healthy?
Roasted duck is high in protein and provides essential vitamins and minerals. However, it’s also high in fat and cholesterol. Eating duck in moderation can be part of a healthy diet.
Is this recipe gluten-free?
The primary ingredients are naturally gluten-free. However, you have to check the labeling of your fish sauce, curry paste, and palm sugar, and purchase a gluten-free version if needed.
Can I use other protein?
Yes! The duck can be substituted with other protein like chicken, beef, pork, seafood, or even tofu.
How can I make this curry vegetarian?
To make this dish vegetarian, you can replace the duck with tofu. You can swap the fish sauce for vegan fish sauce or salt as a simple substitute. Make sure to skip the shrimp paste in the curry paste.
More Thai curry recipes you’ll love
- Massaman chicken curry
- Authentic panang curry
- Thai red shrimp curry
- Thai green pork curry
- Thai red curry fish
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Thai Roasted Duck Curry (Gaeng Phed Ped Yang)
Description
Enjoy a delightful, creamy coconut curry with duck, healthy vegetables, and fresh pineapple chunks.
Ingredients
Instructions
-
Heat a pot or large pan over medium heat and pour in 6.80floz / 200ml of the coconut milk. Let it simmer (and stir) until you see the oil beginning to separate from the milk (see image). This process thickens the curry and ups the aroma. Keep stirring to avoid burning.
-
Add the red curry paste and mix it in well. Pour in the remaining coconut milk, stirring well.
-
When the red coconut curry sauce returns to a boil, add in the slices of duck, palm sugar, and fish sauce.
-
Once the palm sugar has dissolved, toss the vegetables and pineapple chunks into the curry. Simmer for 1–2 minutes, or until tomatoes are as soft as you like them.
-
Turn off the heat and gently stir in the basil leaves. Serve immediately.
Note
- Use the nutrition card in this recipe as a guideline.
- For an authentic taste, use my homemade red curry paste. For store-bought brands, I recommend Mae Ploy or Maesri.
- Feel free to customize with your favorite protein or vegetables. Don't skimp on the pineapple chunks.
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