Thai Red Duck Curry (Gaeng Phed Ped Yang)

Name: Thai Red Duck Curry (Gaeng Phed Ped Yang)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min

Published December 17, 2025
Updated January 01, 2026
Author Bell V’Kit

Rich, aromatic, and beautifully balanced, Thai red duck curry and pineapple is a luxurious dish that captures the essence of Thai flavor harmony: sweet, salty, spicy, and creamy. Tender slices of grilled duck mingle with sweet pineapple and juicy Thai plum tomatoes in a velvety coconut curry base infused with kaffir lime leaves and sweet basil.

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Total : 45 min

Spice Level : Mild

Skill Level : Intermediate

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What is Red Duck Curry (แกงเผ็ดเป็ดย่าง)?

Red Duck Curry or gaeng phed ped yang (แกงเผ็ดเป็ดย่าง), is a rich and flavorful Thai dish that brings together grilled or roasted duck, red curry paste, creamy coconut milk, and sweet tropical fruit like pineapple or lychee. It’s a beautiful balance of savory, sweet, spicy, and aromatic. While it’s often found at high-end and classic Thai restaurants, it’s absolutely doable at home once you have the right ingredients.

Its story sits at the intersection of royal Thai cuisine and Chinese-Thai culinary influence. Red curry has roots in central Thai royal cooking traditions, known for their refined balance of aromatics and spice. Roasted duck, on the other hand, reflects the culinary heritage of Bangkok’s Thai-Chinese communities. Over time, as these food cultures blended in the capital, and the dish evolved into this elegant curry we enjoy today.

Red duck curry is all about contrast. You get the tender, juicy duck, the creamy richness of coconut milk, and the bright heat from the curry paste. The sweetness of pineapple adds another layer, while fresh Thai basil lifts everything with its herbaceous finish.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You'll Love Thai Red Duck Curry

Perfect Thai flavor harmony: Spicy, creamy, sweet, salty, and aromatic all in one spoonful.
Juicy, fruity brightness: Pineapple and plum tomatoes cut through the richness with fresh, sweet pops of flavor.
Incredibly aromatic: Kaffir lime leaves, basil, and red curry paste make the whole kitchen smell incredible.
Beautiful texture contrast: Tender duck, soft fruits, and silky curry come together effortlessly.
Crowd-pleaser energy: Impressive enough for guests, comforting enough for cozy nights in.

Ingredients & Equipment Checklist

Use this checklist to quickly gather your ingredients and equipment for smooth, stress-free cooking.

Protein

[] |1 duck breast and 1 duck thigh | (marinated and grilled, then sliced - see marinade recipe)

Note: You can also use grilled or roast duck from the store/restaurant for this recipe.

Curry base

[] 200 ml thick coconut cream (hua kati - หัวกะทิ, thick, first press)
[] 2 tbsp red curry paste (prik gaeng phed - พริกแกงเผ็ด, see red curry paste recipe)
[] 1 1/2 tbsp fish sauce
[] |1/2 tbsp palm sugar | (adjust to taste)
[] 200 ml thin coconut milk (hang kati - หางกะทิ, diluted coconut milk, second press)

Fruits & Herbs

Herbs & Garnish

[] 1 cup Thai sweet basil leaves (bai horapha - ใบโหระพา)
[] |1 red spur chili (prik chee fah dang - พริกชี้ฟ้าแดง) |(thinly sliced diagonally)

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Equipment

[] Pot – For sautéing the curry paste and simmering the coconut milk until the oils split.
[] Sharp knife and cutting board – Essential for slicing grilled duck thinly and prepping pineapple, tomatoes, and herbs.
[] Tongs – To handle the grilled duck pieces gently without tearing the meat.
[] Wooden spoon – For stirring the curry paste and scraping the bottom of the pot without burning.
[] Grill or grill pan – To sear and cook the duck, adding that smoky edge before it goes into the curry.

}]

Ingredient Highlight: Thai Sweet Basil (ใบโหระพา – Bai Horapha)

Why It Matters
Thai sweet basil brings a sweet, peppery, slightly anise-like aroma that instantly lifts the richness of red curry. It’s the herb that keeps the curry from feeling too heavy, adding brightness, freshness, and that signature Thai perfume as soon as it hits the heat.

In Thai red duck curry, sweet basil balances the luxurious coconut milk and the richness of grilled duck, creating that beautiful contrast of creamy–fresh, rich–herbal, sweet–savory all in one bite.

How It’s Used
Thai sweet basil is always treated gently:

Add it right at the end of cooking
Turn off the heat immediately after
Let the residual warmth soften the leaves just slightly

Overcooking destroys its delicate fragrance, you want the leaves vibrant, glossy, and deeply aromatic, almost like the final breath of freshness just before serving.

In Thai Cooking
Bai Horapha is one of the fundamental herbs of Central Thai cuisine. You’ll find it in red and green curries, spicy stir-fries, boat noodles (kuai tiao ruea - ก๋วยเตี๋ยวเรือ) and seafood dishes.

Its aroma is instantly recognizable, floral, sweet, lightly spicy and it harmonizes naturally with coconut milk, kaffir lime, and chili paste. Without it, many classic Thai dishes feel incomplete.

Nutritional & Health Benefits

Rich in antioxidants that help fight inflammation
Supports digestion and can reduce heaviness after rich meals
Contains essential oils like eugenol and linalool, linked to calming and digestive benefits
Naturally low-calorie while adding intense flavor
Helps bring freshness and balance to dishes

Tips Before You Start Making Thai Red Duck Curry

Control the coconut milk heat: Simmer gently when reducing the thick coconut milk. The goal is to “crack” it. Letting natural oil rise. Too much heat will cause it to split instead of turn glossy.
Sauté the curry paste patiently: Let the paste sizzle until fragrant and the red oils surface. This deepens color and flavor. If it smells raw or sharp, it needs more time.
Don’t overcook the duck: Duck breast is best cooked medium-rare (57–60°C) before slicing. It will continue cooking slightly when added to the curry. Overcooking makes it chewy and dry.
Add fruits near the end: Pineapple and tomatoes should be tender but not soft. Add them near the end of cooking so they hold their shape and provide fresh, bright contrast to the rich curry.
Add fresh herbs last: Basil and kaffir lime leaves lose their aroma quickly with heat. Stir them in right before turning off the stove for the most vibrant fragrance.

Thai Red Duck Curry (Gaeng Phed Ped Yang)

Rich, aromatic, and beautifully balanced, Thai red duck curry and pineapple is a luxurious dish that captures the essence of Thai flavor harmony: sweet, salty, spicy, and creamy. Tender slices of grilled duck mingle with sweet pineapple and juicy Thai plum tomatoes in a velvety coconut curry base infused with kaffir lime leaves and sweet basil.

Servings : 2

Spice Level : Mild

Skill Level : Intermediate

Prep : 20 min

Cook : 25 min

Total : 45 min

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Ingredients

Protein

[] |1 duck breast and 1 duck thigh | (marinated and grilled, then sliced - see marinade recipe)

Note: You can also use grilled or roast duck from the store/restaurant for this recipe.

Curry base

[] 200 ml thick coconut cream (hua kati - หัวกะทิ, thick, first press)
[] 2 tbsp red curry paste (prik gaeng phed - พริกแกงเผ็ด, see red curry paste recipe)
[] 1 1/2 tbsp fish sauce
[] |1/2 tbsp palm sugar | (adjust to taste)
[] 200 ml thin coconut milk (hang kati - หางกะทิ, diluted coconut milk, second press)

Fruits & Herbs

Herbs & Garnish

[] 1 cup Thai sweet basil leaves (bai horapha - ใบโหระพา)
[] |1 red spur chili (prik chee fah dang - พริกชี้ฟ้าแดง) |(thinly sliced diagonally)

[{

Equipment

[] Pot – For sautéing the curry paste and simmering the coconut milk until the oils split.
[] Sharp knife and cutting board – Essential for slicing grilled duck thinly and prepping pineapple, tomatoes, and herbs.
[] Tongs – To handle the grilled duck pieces gently without tearing the meat.
[] Wooden spoon – For stirring the curry paste and scraping the bottom of the pot without burning.
[] Grill or grill pan – To sear and cook the duck, adding that smoky edge before it goes into the curry.

}]

Cooking Instructions

1. Grill the Duck

[] Grill marinated duck breast and thigh over medium heat until the internal temperature reaches 57–60°C (135–140°F) for medium-rare.
[] Do not overcook, as the duck will continue to cook in the curry.
[] Rest for 5–10 minutes, then slice thinly. Set aside.

2. Sauté the Curry Paste

[] In a pot over medium heat, simmer the thick coconut milk until the oil begins to separate (taek mun - แตกมัน).
[] Stir in the red curry paste and sauté until fragrant and deep in color.

3. Season the Curry

[] Add fish sauce and palm sugar.
[] Stir well and taste. The balance should be slightly sweet, savory, and mildly spicy.

4. Add the Duck

[] Stir in the sliced grilled duck, letting it absorb the curry flavors for 1–2 minutes.

5. Add Liquid

[] Pour in the thin coconut milk and simmer gently for 5 minutes.

6. Add Fruits & Season

[] Add pineapple, halved tomatoes, and torn kaffir lime leaves.
[] Simmer for another 2–3 minutes, until the fruits are tender but not mushy.

7. Finish & Serve

[] Stir in sweet basil leaves and sliced red chili.
[] Turn off the heat.
[] Ladle into a serving bowl and enjoy hot with steamed jasmine rice.

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FAQs for Thai Red Duck Curry (Gaeng Phed Ped Yang)

Can I use store-bought grilled duck in Thai Red Duck Curry ?

Yes! If you have access to Thai-Chinese style roast duck (เป็ดย่าง), it works beautifully. Just slice and add it to the curry. No grilling needed.

Do I really need to crack the coconut milk?

Absolutely. This is what makes Thai curry Thai. Cracking the coconut milk gives you that glossy red oil and deep, rounded flavor. If it doesn’t crack, your curry will taste flatter, but it will still be okay.

Can I replace pineapple with another fruit?

Yes. Lychee or rambutan works. The fruit adds sweetness and brightness, which balances the richness of the duck perfectly.

Can I make Thai Red Duck Curry ahead of time?

Yes, curry tastes even better the next day.