Thai Red Curry With Roasted Duck (Kaeng Phed Ped Yang)

Thai Red Curry With Roasted Duck or Kaeng Phed Ped Yang is a unique dish of roast duck in a spicy red curry. In Thai restaurants it can be quite expensive to order. So, it is useful to know how to cook. The ingredients will vary a bit from book to book. For this recipe I like to add pineapple, rambutan, grape and sometime I have add lychee or any seasonal fruits…make it more favor and natural sweet by tropical fruits you have add. Serve hot as part of a main meal.

  • 1 roasted duck, deboned and cut into well sized pieces 
  • 3 pieces of pineapple, cut into bite sized pieces 
  • 2 rambutan, seedless 
  • 5 cherry tomatoes 
  • 4-5 grapes 
  • 3 eggplant, cut into bite-sized 
  • 5-6 pea eggplant 
  • 2-3 fresh kaffir lime leaves 
  • 1 tsp palm sugar 
  • 1 cups coconut milk 
  • ½ tsp salt 
  • 2 tbsp fish sauce 
  • ½ cup of water or chicken stock 
  • 1 tbsp cooking oil 
  • 1 tbsp red curry paste 
  • 1 red pepper sliced for decorate (option)
  • A handful of sweet basil
  1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add a little of coconut milk and stir until mixed thoroughly and continue add coconut milk 2-3 times and stir until coconut milk is finish. 
  2. Add the roasted duck and stir often, add water, tomatoes, pineapples, rambutan, grape, eggplants, kaffir lime leaves and continue stirring until boiling. 
  3. Add sugar, salt, and fish sauce to taste. Let’s boiling other 1-2 minutes. 
  4. Remove from heat. Transfer to a serving bowl. Sprinkle with sweet basil and red pepper sliced.
  5. Serve immediately with hot stream rice.