Gaeng Phet Ped Yang
Thai Roast Duck Curry
A rich and aromatic Thai red curry featuring succulent pieces of crispy roast duck simmered in a creamy coconut milk base, enhanced with the sweetness of grapes and lychees, and the bright acidity of cherry tomatoes and pineapple. This dish offers a delightful fusion of classic Thai flavors with a touch of sweetness, making it a popular and impressive restaurant-style meal.
🧂 Ingredients
- 1/2 Roast duck(Preferably Chinese roast duck, skin on and crisped if possible. Cut into bite-sized pieces.)
- 3 tbsp Red curry paste(Adjust to your spice preference. High-quality paste will yield better flavor.)
- 400 ml Coconut milk(Full-fat coconut milk is recommended for richness.)
- 100 ml Coconut cream(This is the thick cream from the top of a can of coconut milk, used for frying the paste.)
- 1 cup Cherry tomatoes(Halved.)
- 1 cup Grapes(Red or green seedless grapes, halved. Lychees (canned or fresh, pitted) can be used as an alternative.)
- 1 cup Pineapple(Fresh or canned chunks, cut into bite-sized pieces.)
- 1-2 tbsp Fish sauce(To taste, for seasoning.)
- 1 tsp Palm sugar(Or brown sugar, to taste, for balancing flavors.)
- 2-3 Kaffir lime leaves(Torn or bruised, optional but recommended for authentic aroma.)
- 1/4 cup Thai basil leaves(For garnish and fresh flavor.)
👨🍳 Instructions
- 1
Prepare the curry base: Heat a wok or large saucepan over medium heat. Add the coconut cream and bring to a gentle simmer. Add the red curry paste and fry, stirring constantly, for about 5 minutes until fragrant and the oil begins to separate from the paste. This step is crucial for developing the paste's flavor.
⏱️ 5 minutes - 2
Build the curry: Pour in the coconut milk and add the torn kaffir lime leaves (if using). Bring the mixture to a gentle simmer, stirring to combine. Add the bite-sized pieces of roast duck and let them simmer gently in the curry sauce for about 10 minutes, allowing the duck to heat through and absorb the flavors.
⏱️ 10 minutes - 3
Add the fruits and vegetables: Stir in the halved cherry tomatoes, grapes (or lychees), and pineapple chunks. Continue to simmer for another 5 minutes, just until the tomatoes begin to soften slightly and the fruits are heated through. Avoid overcooking the fruits to maintain their texture and freshness.
⏱️ 5 minutes - 4
Season and finish: Taste the curry and season with fish sauce and palm sugar as needed to achieve a balance of salty, sweet, and savory flavors. Stir in most of the Thai basil leaves, reserving some for garnish. Simmer for 1 more minute.
⏱️ 1 minute - 5
Serve: Ladle the hot Gaeng Phet Ped Yang into serving bowls. Garnish with the remaining fresh Thai basil leaves. Serve immediately with steamed jasmine rice.
💡 Pro Tips
- ✓For an authentic flavor, use Chinese roast duck from a reputable Asian market. Ensure the skin is crispy if possible.
- ✓The combination of sweet fruits (grapes, pineapple, lychee) and savory curry paste creates a unique and delicious flavor profile.
- ✓This dish is a popular and impressive choice for special occasions or when you want to recreate a restaurant experience at home.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute roast duck with cooked chicken pieces (such as rotisserie chicken) for a different protein.
- Experiment with other fruits like rambutan or longan.
- For a spicier curry, add a sliced red chili pepper along with the tomatoes and fruits.