Red Duck Curry (Gaeng Phed Ped Yang)

If you’ve ever wanted the richness of Thai red curry but with a fresh, sweet twist, this Thai Red Duck Curry might become your new obsession. I call this my “comfort curry” because the sweetness from pineapple balances the savory roasted duck in the most soothing, delicious way.

Course Main Course

Cuisine thai

Keyword duck curry, Gaeng Phed Ped Yang, red duck curry, Thai Red Duck Curry

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 846

Author Mary Thatcher

Equipment

1 pot (or skillet)

Ingredients

½-1 lb roasted (or grilled) duck meat (sliced into bite-size pieces)
1 tbsp oil (Coconut oil is best for this recipe or use avocado oil.)
1 shallot (Thinly sliced or minced or use 1/2 yellow onion.)
3 tbsp red curry paste (My favorite brands are MaeSri and AroyD.)
1 can coconut milk (400 ml full-fat coconut milk_
400 ml water
2 tbsp sugar (I use coconut sugar.)
3 fish sauce (Start with 2 and see if you need to add more. It depends on your curry paste.)
1 pineapple (peeled, cored, chopped into bite-size chunks or use 1 can pineapple. Make sure to queeze out some juice first.)
1 red bell pepper (sliced)
8 cherry tomatoes
½ cup Thai basil leaves
5 Makrut lime leaves (optional and make sure to devein first.)

Instructions

Prepare the pineapple : Gently squeeze out some of the pineapple juice before cooking to keep the curry from becoming too sweet and help it blend into the savory broth.
Freshen up store-bought curry paste (optional) : Sauté thinly sliced shallots (or onion) in oil over medium heat for 30 seconds to enhance the curry base.
Bloom the curry paste : Add the red curry paste and the thick part of the coconut milk (half cup), then stir-fry for 3–5 minutes until aromatic and the oil begins to separate.
Stir-fry the duck and aromatics : Add roasted duck, pineapple chunks and cherry tomatoes; stir-fry for 1–2 minutes so the pineapple can tenderize the duck.
Build the curry broth : Pour in the remaining coconut milk and water, stirring until the curry paste dissolves fully.
Season the curry : Add fish sauce and sugar, adjusting to taste for saltiness and sweetness. (Start with 2 tablespoons of fish sauce as some curry paste are more salty than others.)
Simmer the curry : Bring to a gentle boil, then add bell pepper. Stir and bring it to a boil one last time. Adjust the taste as needed.
Finish with herbs : Add Makrut lime leaves or (and) Thai basil and simmer for 1 more minute to release their aroma.
Serve : Remove from heat and serve hot with jasmine rice.

Notes

Note:

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Nutrition