Thai Roast Duck Red Curry (Gaeng Phed Ped Yang)

The recipe focuses on harmony rather than intensity, allowing each ingredient from the coconut milk to the roasted duck to shine. It’s a dish that reflects traditional Thai culinary principles while remaining approachable for home cooks.

For the Roasted Duck

200 g duck breast

1 tbsp fish sauce

2 tbsp oyster sauce

2 tsp seasoning powder

¼ tsp a small pinch of red food coloring (optional; for traditional appearance)

For the Curry:

300 ml coconut milk

50 g water

2 tbsp red curry paste

1 tbsp cooking oil

6 seedless red grapes halved

4 cherry tomatoes halved

2 Kaffir lime leaves torn

3 fresh red jinda chili sliced

30 g palm sugar

30 g pineapple cut into small pieces

2 tbsp fish sauce

1 small bunch Thai sweet basil

Roast the duck:

Marinate the duck breast with fish sauce, oyster sauce, seasoning powder, and red food coloring (if using) for at least 15 minutes.

Roast the duck over medium-high heat — either on a grill or on a rack in a hot oven — until cooked through and lightly browned. Allow the meat to rest briefly before slicing.

Prepare the curry:

Heat the cooking oil in a pan over medium heat. Add the red curry paste and stir-fry until fragrant and the oil begins to separate.

Pour in the coconut milk and simmer, stirring occasionally, until slightly thickened. Add the water and stir to combine.

Add pineapple, grapes, and cherry tomatoes. Reduce heat and simmer for about 8–10 minutes. Season the curry with palm sugar and fish sauce, stirring to dissolve.

Add the roasted duck, kaffir lime leaves, fresh chilies, and Thai basil. Stir gently and cook for 1–2 minutes.

Turn off the heat and ladle the curry into serving bowls.

Garnish with a few fresh Thai basil leaves before serving.