Authentic Thai Red Duck Curry – A Rich and Fragrant Delight

Thai Red Duck Curry, known as "Gaeng Phed Ped Yang", is a flavorful and aromatic dish that combines succulent roasted duck with a rich, creamy red curry sauce. This dish perfectly balances spiciness, sweetness, and umami, with hints of coconut milk, Thai basil, and tropical fruits like pineapple or lychee.

Whether you’re making this for a special occasion or a weeknight treat, this authentic Thai recipe will impress with its deep flavors and velvety texture.

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Ingredients for Thai Red Duck Curry

For the Duck:

• 1 whole roasted duck, cut into pieces (or use duck breasts, pan-seared and sliced)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Curry Sauce:

• 3 tablespoons Thai red curry paste (adjust for spice preference)
• 1 can (400ml) coconut milk (full-fat for a rich texture)
• 1 cup chicken broth or water
• 1 tablespoon palm sugar (or brown sugar)
• 1 tablespoon fish sauce (adds deep umami flavor)
• 1 teaspoon soy sauce
• 1 teaspoon lime juice (for balance)

Vegetables & Fruits:

• 1 red bell pepper, sliced
• 1/2 cup pineapple chunks (or lychee for a sweeter touch)
• 5-6 cherry tomatoes
• 4-5 kaffir lime leaves, torn into pieces
• 1/2 cup Thai basil leaves
• 1 red chili, sliced (optional for extra spice)

To Serve:

• Steamed jasmine rice or Thai sticky rice
• Fresh Thai basil and lime wedges for garnish

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Step-by-Step Cooking Instructions

1. Prepare the Duck

1. If using a whole roasted duck, cut it into bite-sized pieces.
2. If using duck breast, pat dry, season with salt and pepper, and pan-sear skin-side down on medium heat until crispy (about 5-7 minutes). Flip and cook for another 3 minutes before slicing.

2. Cook the Curry Base

1. Heat vegetable oil in a large wok or saucepan over medium heat.
2. Add the Thai red curry paste and stir-fry for 1-2 minutes until fragrant.
3. Pour in half of the coconut milk, stirring to combine with the paste. Cook for 2 minutes until the oil separates slightly.

3. Add the Remaining Ingredients

1. Stir in the chicken broth, palm sugar, fish sauce, and soy sauce.
2. Pour in the remaining coconut milk, stirring to combine.
3. Add the red bell pepper, pineapple, cherry tomatoes, and kaffir lime leaves. Simmer for 5 minutes.

4. Add the Duck and Finish the Curry

1. Add the roasted duck pieces and gently stir to coat with the sauce.
2. Let the curry simmer for 5 more minutes to absorb flavors.
3. Stir in the Thai basil leaves and remove from heat.

5. Serve and Enjoy!

• Spoon the curry over steamed jasmine rice.
• Garnish with fresh Thai basil and lime wedges.
• Serve with extra chili slices if you love spice!

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Tips for the Best Thai Red Duck Curry

1. Use Roasted Duck for Authentic Flavor

Traditional Thai duck curry is made with roast duck, which adds a rich, smoky depth. If you don’t have roast duck, pan-seared duck breast works well.

2. Adjust Spice Level

For a milder curry, use less red curry paste or add extra coconut milk. If you love heat, add sliced Thai chilies or a dash of chili flakes.

3. Balance the Sweetness

Thai curries often have a touch of sweetness from palm sugar or fruits like pineapple or lychee. Adjust the amount based on your preference.

4. Don’t Skip the Kaffir Lime Leaves

These add an essential citrus aroma. If unavailable, substitute with a bit of lime zest.

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Flavor Variations

1. Thai Red Duck Curry with Lychee

• Substitute pineapple with canned lychee for a slightly floral sweetness.

2. Extra Creamy Curry

• Add 1 extra tablespoon of coconut cream for a richer sauce.

3. Spicy Jungle Duck Curry

• Skip the coconut milk for a lighter, broth-based version called "Jungle Curry" (Gaeng Pa).

4. Vegetarian Thai Red Curry

• Swap the duck for tofu or eggplant, and use vegetable broth instead of chicken broth.