By eatmundo · August 3, 2026
A luxurious and flavorful red curry featuring succulent roasted duck, sweet pineapple, and creamy coconut milk.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Sear the duck breast skin-side down in a skillet until crisp and golden, about 6 minutes, then slice thinly.
- 2
In a large pot, fry the red curry paste in 1/2 cup of coconut milk until fragrant and the oil starts to separate.
- 3
Add the remaining coconut milk and bring to a gentle simmer over medium heat.
- 4
Stir in the fish sauce, palm sugar, and kaffir lime leaves, allowing the flavors to infuse for 3 minutes.
- 5
Add the sliced duck, pineapple chunks, and cherry tomatoes, cooking for another 5 minutes.
- 6
Taste the sauce and adjust the balance of saltiness and sweetness by adding more fish sauce or sugar if desired.
- 7
Stir in fresh Thai basil leaves right before serving to add a final aromatic flourish.
- 8
Serve hot with steamed jasmine rice to soak up the rich, creamy curry sauce.
Frequently Asked Questions
What is Gaeng Ped Ped Yang?
Gaeng Ped Ped Yang is a Thai red curry featuring roasted duck breast. The dish combines coconut milk, pineapple, tomatoes, and aromatics, and is typically served as a main course with steamed jasmine rice.
Can I use store-bought roasted duck?
Yes, using pre-cooked Chinese-style roast duck is a common and delicious shortcut for this dish.
What if the curry is too thick?
Simply add a splash of chicken stock or water to reach your preferred consistency without diluting the flavor.
Can I omit the pineapple?
You can, but the pineapple provides essential acidity that cuts through the richness of the duck and coconut milk.
How do I know the curry is ready?
The curry is ready when the surface shows small droplets of red chili oil, indicating the paste has cooked thoroughly.
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