Gaeng Phed Ped Yang (Thai Duck Curry)

This 30-minute gaeng phed ped yang recipe makes a traditional Thai duck curry with coconut milk and pineapple. It’s naturally gluten-free and easy to customize with your favorite vegetables and spice level.

Tip: I use my homemade red curry paste for this recipe, but store-bought works great too! You can also use the same paste to make gaeng daeng and mee ka tee.

About this recipe

Gaeng phed ped yang is a Thai roasted duck curry made with coconut milk, red curry paste, and fruit like pineapple or lychee. The sweet fruit is key as it balances the spicy curry and pairs perfectly with the rich flavor of the duck.

It’s a meal that sounds fancy, but it comes together just as quickly as any other curry and is perfectly doable at home, even on a weeknight.

You’ll especially love how the spiciness of the red curry sauce mingles with the natural sweetness of the pineapple, so delicious!

• Roasted duck (7 oz) – You can substitute with pork, chicken, beef, or shrimp—just adjust the cooking time as needed.
• Red curry paste (1 1/2 tbsp) – A flavorful mix of red chilies, garlic, lemongrass, and shrimp paste. Mae Ploy and Maesri are great store-bought options.
• Cherry tomatoes (3) – Grape tomatoes also work well; other good additions include bell peppers, yard long beans, Thai eggplants, mushrooms, and bamboo shoots.
• Pineapple (1 cup) – Fresh pineapple brings natural sweetness that balances the spice. Avoid canned versions, and try lychee or red grapes for a flavor variation
• Sweet basil leaves (a handful) – Adds a fragrant, slightly spicy aroma. Stir it in at the end for maximum flavor.
• Coconut milk (2 cups + 2 tbsp) – Use full-fat coconut milk (I use Aroy-D) for a rich, creamy curry base.
• Fish sauce (1 tbsp) – A key ingredient in Thai cuisine that adds umami depth and saltiness; adjust to taste, especially if your duck is already seasoned! I like Megachef brand.
• Palm sugar (2 tbsp) – A caramel-like sweetness that balances the savory and spicy elements—don’t swap for brown or white sugar!

How to make duck curry

Step 1: Heat a large wok or pot over medium heat. Add ¾ cup (200 ml) of coconut milk and let it simmer, stirring occasionally. Wait until the coconut oil begins to separate—this step helps deepen the flavor and aroma of your curry.

Step 2: Stir in the red curry paste and mix until fully combined. Pour in the remaining coconut milk and stir well to blend everything together.

Step 3: Once the curry starts to boil again, add the sliced duck, palm sugar, and fish sauce. Stir until the sugar is fully dissolved and everything is evenly coated.

Step 4: Add the pineapple chunks, cherry tomatoes, and any other vegetables you’re using. Let the curry simmer for 2 minutes, or until the tomatoes soften to your liking.

Step 5: Turn off the heat and gently stir in the sweet basil leaves.

Serving: Serve your Thai red duck curry in a deep bowl and make sure each serving has a mix of duck, vegetables, and pineapple. Pair with a portion of steamed jasmine rice, brown rice, or rice vermicelli noodles for a complete meal.

Optionally, you can garnish with a sprinkle of Thai basil leaves and top it with a drizzle of coconut milk just before serving.

Storage tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze in a sealed container for up to 2 months. Let it cool completely before freezing.
• Reheat: Reheat gently on the stove over medium heat or in the microwave.

More Thai curry recipes you’ll love

• Massaman chicken
• Authentic red curry
• Authentic panang curry
• Green pork curry

That’s everything you need to know to make this gaeng phed ped yang recipe! Let me know how your duck curry turns out in the comments below—and don’t forget to follow me on Facebook, Instagram, and Pinterest.