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Gaeng Ped – Roast Duck Curry Recipe

Gaeng Ped - Roast Duck Curry Recipe

Gaeng Ped – Roast Duck Curry Recipe

Seasoned red-roasted duck sold by Chinese restaurants and food stores is the basis for this richly-flavored curry.

Ingredients :

  • 1/roasted duck (about 11/2 lbs/675 g)
  • 1/2 cup (125 ml) coconut cream
  • 2 tablespoons Red Curry Paste
  • 11/2 cups (375 ml) thin coconut milk
  • 1 large or 2 small tomatoes, cut in wedges
  • 1/2 cup (60 g) seedless grapes or diced pineapple (optional)
  • 1 cup (150 g) pea-sized eggplants, or 1 small eggplant cut into bite-sized chunks
  • 3 kaffir lime leaves
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 10 Thai basil leaves (horapa)
  • 2-4 red or green chilies, cut into strips

Method :

  1. Remove all bones from the duck and cut the meat into bite-sized pieces.
  2. Place the coconut cream in a saucepan and heat over medium heat. Add the Red Curry Paste, stirring well.
  3. Add the duck and stir well, then add the coconut milk, tomatoes, eggplant, grapes or pineapple (if using), kaffir lime leaves, fish sauce, sugar and salt. Bring to a boil, then remove from heat.
  4. Sprinkle with the basil leaves and red or green chilies. Serve with plain rice.

Note : The pea-sized eggplants add a slightly crunchy texture to the smooth curry, while the grapes or pineapple add a tangy sweetness. If the tomatoes are sour, you may need to add slightly more sugar to compensate.

Serves 4-6
Preparation time : 15 mins
Cooking time : 20 mins


Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren


See also Thailand Cooking “Gaeng Ped Gai Naw Mai – Red Chicken Curry with Bamboo Shoots Recipe”