Thai Red Duck Curry

This most popular Thai red duck curry is quick and easy to make. The aromatic red curry dish comes with distinctive flavors from roasted duck cooked in coconut-based red curry with fresh pineapple, lychee and cherry tomato.

Fresh seedless grapes may be substituted with lychee. Chinese style boneless roasted duck is required for this recipe. Simply order from any Chinese takeaway. I use half a duck to make 2-3 serves.

The pre-made red curry paste contains only herbs ingredients which is required for some red curry dishes such as Choo Chee Curry, red curry with chicken (kaeng ped gai) and more. When cooking with any type of meat which has a strong smell like duck and beef, spices are required to add in the curry paste.

If you are using pre-made red curry paste, you need to add ground dry fry coriander and cumin seeds in the red curry paste when you start frying the curry paste with oil (the first step).

Enjoy this curry with steamed jasmine rice or serve with a few Thai dishes for a perfect Thai set menu. I recommend Stir Fried Chicken with Cashew Nuts and/or Stir Fried Mixed Vegetables.

Bon appetite!!

Thai Red Duck Curry
kaeng ped ped yang

Preparation: 10 minutes
Cook Time: 25 minutes
Spicy Level: mild
Served 2

Ingredients:
Boneless roasted duck with skin sliced half duck
Ripe pineapple diced ¼ cup
Tomato Cherry use whole ¼ cup
Lychee, fresh or canned ½ cup (optional)
Thai basil leaves 1 handful
Kaffir lime leaves, torn 4-5 leaves
Coconut cream 1 cup
Coconut milk 2 cup
Seedless grapes ¼ cup (optional)
Red curry paste 1 ½ tbsp

Seasoning:
Fish sauce 1 tbsp
Palm sugar powder 2 tbsp
Salt ½ tsp

Let's get started!

How to make:

  • Fry the red curry paste with oil in a pot over low heat until fragrant or a few minutes. Make sure you don’t fry the curry paste too long which will dry and stick to the pot.

  • Then simmer 1/2 cup of coconut cream. Slowly stir until you can see red oil from coconut cream and the curry paste floats on top surface.

  • Slowly pour the rest of coconut cream, a little at a time.

  • Add kaffir lime leaves, roasted duck and the rest of coconut milk.

  • When the curry is boiling, add pineapple, lychee, and tomato cherry.

  • Season with fish sauce, palm sugar and salt.

  • Remove from the heat. Sprinkle over some Thai basil leaves.

  • Serve with steamed jasmine rice.

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