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Thai Roasted Duck Curry (Gaeng Phed Ped Yang)

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Thai roasted duck curry recipe, also known as gaeng phed ped yang, is deliciously creamy and just the right amount of spicy. It’s made with an irresistible coconut sauce and healthy ingredients like fresh pineapple and juicy tomatoes.

Thai roasted duck curry, gaeng phed ped yang, with pineapple and tomatoes in a coconut shell.

Serve it with jasmine rice for a complete Thai dinner.

Thai red curry is quite spicy. If you’re having a family dinner with kids, you could pair this recipe with a milder curry like gang garee curry (Thai yellow curry) and gaeng massaman neua.

What is Thai roasted duck curry

Thai roasted duck curry, or gaeng phed ped yang, is a Thai dish with tender duck in a spicy, sweet, and savory coconut sauce. The red curry sauce is flavored with spices and seasonings like red curry paste, fish sauce, and palm sugar, and often includes pineapple and tomatoes.


The Thai name for red curry duck is “gaeng phed ped yang”. “Gaeng phed” translates to “curry spicy”, and “ped yang” means “roast duck”.

Gaeng phed ped yang is a more Thai restaurant meal than everyday street food, especially in the West. I love making it at home, so I can tweak the taste and make it right just for my family.

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 thinly before it gets simmered in a creamy coconut milk sauce.

Authentic Thai red duck curry with pineapple and tomato in a coconut shell.

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 great too, the outcome will be delicious either way.

From there, you can customize the curry with your favorite vegetables. A simple mix of tomatoes and fresh pineapple fruit is how I like it best

Complete this pineapple curry recipe with a hearty portion of steamed jasmine rice to soak up all that irresistible red coconut curry sauce. It’s so delicious that it’s nearly impossible to have any leftovers!

Homemade red curry paste

Make your own Thai red curry paste and achieve authentic flavors in your duck Thai red curry. A homemade blend of fresh herbs and spices such as galangal, turmeric, and lemongrass beat any store-bought version.

A clay cup with Thai red curry paste surrounded by herbs and spices.

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 bit of extra effort.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Top-down view of recipe ingredients displayed on a banana leaf; coconut milk, roasted duck slices, fish sauce, pineapple chunks & vegetables, palm sugar, and red curry paste.
  • Roasted duck – Roast duck brings a depth of flavor. You can find it 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 like cherry tomatoes or grape tomatoes work best.
  • Pineapple – Fresh pineapple chunks add a naturally 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 – Sweet 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 thick and 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. Sugar is essential for balancing out the spicy and savory notes.

How to make Thai duck curry

Instructional images for reducing coconut milk.

Step 1: Start by heating a pot or large wok pan over medium heat. Add 200ml (about 6.80 fl oz) of coconut milk and let it simmer, stirring occasionally. Wait for the oil to start separating from the milk, which enriches the curry’s flavor and aroma.

Top-down view of red curry paste mixed with coconut milk in a pan.

Step 2: Stir in the red curry paste thoroughly until it’s well mixed. Then, gradually pour in the rest of the coconut milk, combining it well with the paste.

Overhead view of duck slices in a red coconut milk sauce in a pan.

Step 3: As the sauce begins to boil again, add the duck slices, palm sugar, and fish sauce. Stir until the palm sugar fully dissolves.

Thai red curry with duck, vegetables, and pineapple chunks in a pan.

Step 4: Next, add your vegetables and pineapple chunks into the curry. Let it simmer for 1–2 minutes, or until the tomatoes reach your desired softness.

Thai duck curry prepared in a wok.

Step 5: Finally, turn off the heat and gently mix in the basil leaves. Serve the curry hot and enjoy!

Kitchenware

  • Large granite mortar and pestle for making the curry paste
  • Large spoon for stirring or spatula
  • Cutting board and a sharp knife
  • Measuring cups and spoons
  • Large pot or wok

Authentic Thai red duck curry tips

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’.

Use fresh ingredients: Avoid using canned pineapple or frozen vegetables for this roast duck recipe. Fresh ingredients are key for an authentic taste.

Adjust the heat: If you’d like a mild curry, add fewer chilies or start with less red curry paste. Alternatively, you can use a mild type of chili pepper or remove the seeds.

Vegetables: You can add bell peppers, green beans or yard long beans, Thai eggplants, carrots, bamboo shoots, mushrooms, and zucchini.

Proteins: This recipe works with other proteins too. Feel free to swap the duck with pork, chicken, beef, and even seafood like shrimp. Don’t forget to adjust the cooking time accordingly.

How to serve red curry with pineapple

Serve 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.

Gaeng phed ped yang, Thai red duck curry, served in a coconut shell.

How to store pineapple curry

Let the leftover red duck curry come to room temperature and transfer it 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: Transfer the leftovers into a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator overnight or defrost in the microwave.

Reheating: 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.

Frequently asked questions

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.

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 curry 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 desired.

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.

Authentic Thai curry recipes

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Thai Roasted Duck Curry (Gaeng Phed Ped Yang)

Thai roasted duck curry, gaeng phed ped yang, with vegetables and pineapple.
Authentic Thai roasted duck curry recipe for gaeng phed ped yang with red curry paste, healthy vegetables, and fresh pineapple.
Praew
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Thai
Course Main Course
Serving Size 2 people

Ingredients

  • 7 ounces roasted duck thinly sliced
  • 0.7 ounces small tomatoes
  • 6 ounces pineapple cut into bite-sized pieces
  • 1.5 tablespoon red curry paste see notes
  • 1 tablespoon fish sauce
  • 2 tablespoons palm sugar
  • 17 fluid ounces coconut milk full-fat
  • 0.35 ounces sweet basil

Instructions

  • Start by heating a pot or large wok pan over medium heat. Add 200ml (about 6.80 fl oz) of coconut milk and let it simmer, stirring occasionally. Wait for the oil to start separating from the milk, which enriches the curry’s flavor and aroma.
  • Stir in the red curry paste thoroughly until it’s well mixed. Then, gradually pour in the rest of the coconut milk, combining it well with the paste.
  • As the sauce begins to boil again, add the duck slices, palm sugar, and fish sauce. Stir until the palm sugar fully dissolves.
  • Next, add your vegetables and pineapple chunks into the curry. Let it simmer for 1–2 minutes, or until the tomatoes reach your desired softness.
  • Finally, turn off the heat and gently mix in the basil leaves. Serve the curry hot and enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Red curry paste: For an authentic taste, use my 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 skip the pineapple chunks.

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8 Comments

  1. 3 stars
    An awesome dish.
    A couple of notes, gaeng phed means “curry hot” or “curry spicy”. “Red” is “daeng”.
    I use oil and then add the paste. Then palm sugar. Then coconut milk or cream. Then everything else with pine apples almost last and also lychees. Finally, 30 seconds before serving (while still simmering, add Thai sweet basil leaves.
    Aroi maak maak! ? (Very very yummy) ?

    1. Thank you for sharing your version! This is the authentic version we use in our family, reducing the coconut milk first and then adding the paste to it releases the maximum of aromas in the paste. Of course everyone has their own recipes and versions as Thai food is so diverse (and delicious! ;)).

4.72 from 7 votes (6 ratings without comment)

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