Gaeng Phed Ped Yang (Thai Duck Curry)

Ingredients

• 510 ml (2 cups + 2 tbsp)coconut milk
• 1 1/2 tablespoonsred curry paste
• 200 g (7 oz; about 1 1/2 cups), thinly slicedroasted duck
• 2 tablespoonspalm sugar
• 1 tablespoonfish sauce
• 3cherry tomatoes
• 165 g (1 cup), cut into bite-sized chunksfresh pineapple
• 1 handfulsweet basil

Instructions

1. 1

   Heat coconut milk

   Pour 200 ml (¾ cup) of the coconut milk into a large wok or pot over medium heat. Simmer until the oil begins to separate.

2. 2

   Mix in curry

   Stir in the red curry paste until it is fully incorporated, then add the remaining coconut milk and mix well.

3. 3

   Add duck

   Once the curry starts to boil, add the roasted duck, palm sugar and fish sauce. Stir until the sugar has dissolved.

4. 4

   Simmer fruit

   Add the pineapple chunks, cherry tomatoes and any additional vegetables. Simmer for 2 minutes, until the vegetables soften.

5. 5

   Finish with basil

   Turn off the heat and gently stir in the sweet basil. Serve hot with jasmine rice.

What is gaeng phed ped yang?

Gaeng phed ped yang is a Thai red curry made with roasted duck; the name refers to a spicy curry with roast duck. This version combines curry paste and coconut milk with pineapple, tomatoes and sweet basil.

The duck brings a savoury, roasted flavour, while pineapple adds a bright, fruity contrast. Simmering the ingredients briefly helps keep the fruit and herbs distinct in the creamy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 595 calories, 6g protein, 30g carbs, 55g fat.

The coconut milk is the main source of fat, while the pineapple and palm sugar contribute most of the carbohydrates. The duck provides protein; serve the curry with a portion of jasmine rice and, if you like, extra vegetables to round out the plate.

Build the coconut curry

Coconut milk: heating the first portion until its oil starts to separate is the method’s cue to add the curry paste. Keep the heat moderate and watch the pan as it simmers.

Curry paste: stir it thoroughly into the hot coconut milk before adding the rest. This helps distribute its flavour evenly through the sauce.

Choose and prepare the duck

Roasted duck: use it thinly sliced so it warms through quickly in the curry. Because it is already roasted, the method only adds it once the sauce is boiling.

Palm sugar and fish sauce: these season the curry along with the paste. Stir until the sugar dissolves so the sauce is evenly flavoured.

Keep the fruit tender

Pineapple and tomatoes: add them after the duck and simmer for just 2 minutes, as the method directs. The aim is to soften the vegetables without cooking the fruit for long.

Additional vegetables: the method allows for them, but none are specified in the ingredient list. If using any, cut them into small pieces so they have a chance to soften during the short simmer.

Finish with fresh basil

Sweet basil: stir it in after turning off the heat. This keeps the leaves from spending the whole cooking time in the simmering curry.

Serve the curry hot with jasmine rice, as suggested in the method. The rice makes a simple base for the rich sauce.

Timing and texture

The curry is listed as taking 25 minutes in total, and the cooking steps move quickly once the coconut milk is heated. Have the duck, sugar, fish sauce and fruit ready before you start.

Look for oil separating from the first portion of coconut milk, a boiling curry before adding the duck, and softened vegetables after the brief final simmer. The finished sauce should remain creamy.

Recipe notes & tips

• Measure out the first 200 ml of coconut milk before adding the rest.
• Keep the heat at medium while waiting for the coconut milk oil to separate.
• Stir the curry paste well so it is evenly mixed into the coconut milk.
• Slice the roasted duck thinly to help it warm through quickly.
• Add the basil only after turning off the heat.

Variations

• Adjust the heat: use less red curry paste for a milder curry.
• More vegetables: add vegetables of your choice at the same stage as the pineapple and tomatoes.
• Fresh pineapple: use ripe fresh pineapple for the fruit component specified in the recipe.
• Rice pairing: serve with jasmine rice as suggested in the method.

Common mistakes to avoid

• Rushing the coconut milk: wait for the oil to start separating before adding the curry paste.
• Adding the paste too late: stir it into the first portion of coconut milk before pouring in the remainder.
• Skipping the sugar dissolve: keep stirring after adding the duck, palm sugar and fish sauce.
• Overcooking the fruit: limit the final simmer to 2 minutes.
• Cooking the basil: turn off the heat before stirring in the leaves.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan until piping hot, stirring carefully; the coconut sauce may separate slightly.

Frequently asked questions