Red Curry With Roasted Duck (Gaeng Phet Ped Yang)

I think my favourite red curry is this one which comes with roasted duck. In Thai it is called "Gaeng Phet Ped Yang". In Thai restaurants it can be quite expensive to order. So, it is useful to know how to cook.


  • 1 roasted duck, deboned and cut into well sized pieces 
  • 5 pieces of pineapple, cut into bite sized pieces 
  • 4-5 Grapes
  • 4 fresh kaffir lime leaves, chopped 
  • 1 tsp sugar palm
  • 1 cups coconut milk 
  • 5-6 cherry tomatoes 
  • 2 eggplant, cut into bite-sized pieces 
  • 4-5 pea eggplants
  • 1/2 tsp salt 
  • 2 tbsp fish sauce 
  • 1/2 cup water or chicken stock
  • 1 cooking oil 
  • 3 tbsp red curry paste
  • Heat oil in a wok over medium heat and add the red curry paste, stir well. 
  • Then coconut milk and stir until mixed thoroughly. 
  • Add the roasted duck and stir often. 
  • Then pour the mixture into a pot, 
  • add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce. 
  • Continue stirring until boiling and remove from heat. 
  • Transfer to a serving bowl.
Tips: You can serve with hot steamed rice or rice noodle