Gaeng Phed Ped Yang, also known as Roast Duck Thai Red Curry is one of our favourite comfort food recipes from Thailand.
Traditional Gaeng Phed Ped Yang, also known as Thai Duck Curry, features tender barbecued roast duck meat that swims in a creamy coconut sauce with long beans, tomatoes, and tropical pineapple.
I’ve traveled extensively through Thailand and eaten at all of the best Thai restaurants in Toronto. I’ve taken Thai cooking classes in Chang Mai and learned expert cooking techniques courtesy of the executive chef at JW Marriott Phuket Resort.
Cooking Thai food at home is oh so satisfying! Our spicy Roast Duck Curry recipe is easy to make as it uses an already barbecued duck, which you can purchase in Chinatown or your favourite Cantonese restaurant.
Leftovers keep in the fridge for up to a week. We guarantee the longer the ingredients loiter in the fridge the better the flavour will be!
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What Is Gaeng Phed Ped Yang?
Gaeng Phed Ped Yang is a popular Duck Thai Red Curry recipe.
Gaeng Phed translates to “red curry” and Ped Yang means “roast duck.”
Roast Duck Curry in Thailand is authentically served with red curry paste. The curry is distinctly sweet as it typically features tropical fruits, which pair nicely with the gaminess of the duck meat.
Duck Thai Red Curry recipes can feature cherry tomatoes, sliced pineapple, lychee fruit or red grapes.
The main dish is typically served with steamed jasmine rice or roti flatbread.
Travel to Thailand by Cooking Thai Duck Curry at Home
I love traveling through Asia. My first visit had me living in South Korea for a year as a teacher and it’s where I was first introduced to fermented vegetables like kimchi.
After my contract ended in Seoul I travelled throughout southeast Asia for 6 months, visiting the Philippines, Indonesia, Malaysia, Singapore, Cambodia, Myanmar, Thailand, Vietnam and Laos.
On my first visit I spent over a month backpacking through Thailand. I’ve revisited Thailand several times since as a food and travel journalist and always love to discover new regional dishes. Over the years I’ve explored Thai destinations such as Ko Phi Phi, Krabi, Chiang Khong, Chang Mai, Sukothai, Bangkok, Koh Samui and Phuket.
What I found most fascinating is Thailand’s distinct regional food cultures. Much like the regional cuisines found in Germany, Italy or Spain, each town in Thailand had its own local speciality.
I recently spent a month eating my way through Phuket and had an opportunity to visit some of the island’s most famous Thai restaurants. I ordered Gaeng Phed Ped Yang several times and always enjoyed how local chefs tweaked recipes to make the dish their own.
I’ve had Duck Thai Red Curry that features thinly sliced duck breast that has been cooked and seared in a skillet, crispy roast duck legs, morsels of tender meat and crunchy duck skin sprinkled over the bowl for added texture and flavour.
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Difference Between Peking Duck and Cantonese Duck
Peking Duck is indigenous to Beijing in northern China, while Cantonese Roast Duck is a barbecued bird popular in Hong Kong in the south.
Two major differences exist between how Peking and Cantonese ducks are cooked. The first difference lies in their openings. The opening for Peking duck is found under its wings, through which internal organs are removed. The opening also allows chefs to insert a sorghum pole, which ensures that the duck’s breast remains upright and its meat retains its juices.
For Cantonese ducks, the opening lies in the abdominal cavity, which is stitched back after its internal organs have been removed. Just before a Cantonese style roast duck is served, hot oil is quickly poured over the duck to tighten its skin and bring out its aroma.
Peking Ducks are not stuffed as their meat is appreciated for its original juices and flavour without the need for extra ingredients. Cantonese ducks are stuffed with star anise, ginger, spring onion, and more than a dozen other Chinese herbs to have their flavours infused for tastier duck meat.
In Thailand Gaeng Phed Ped Yang is typically prepared by roasting a duck. We like to save time in the kitchen by purchasing an already cooked Cantonese-style roast duck in Chinatown. You can also order Hong Kong-style barbecued duck at most Chinese restaurants.
The flavourful spiced meat and crispy skin make a mouthwatering Duck Thai Red Curry recipe!
Where To Eat Gaeng Phed Ped Yang
If you live in a large city in Canada or America you’ll likely have access to a local Thai restaurant that serves Gaeng Phed Ped Yang.
Haven’t traveled to Thailand before? It may be helpful to first sample Roast Duck Curry at a local Thai restaurant to better understand how the dish is served. You can assess the ideal spicy heat level of the coconut sauce, which tropical fruits you like to include as well as complimentary side dishes to serve at the table.
I spent months researching the best Thai restaurants in Toronto, visiting popular restaurants that serve authentic Thai dishes such as Sabai Sabai, Sukothai, Khao San Road, Pai, Kiin, Bangkok Garden, Mengrai Thai and Favorites Thai BBQ. If you’re looking to sample traditional Thai Duck Curry in Toronto try visiting one of these award-winning restaurants.
Duck Thai Red Curry Recipe Cooking Tips
This yummy homemade Thai Duck Curry recipe is quick and easy to make at home.
- We suggest purchasing a roast duck in Chinatown or at your favourite Cantonese restaurant to save time in the kitchen. If you call yourself gourmet feel free to prepare your own roast duck from scratch.
- Break down the roast duck with a cleaver or sharp French knife. In the recipe we separate the duck skin and crisp it up in the toaster oven to add as a garnish before serving. It adds texture and a flavour bomb to the curry, which always impresses guests!
- We’ve used coconut milk in this curry but you can use coconut cream if you’re looking for a thicker and more decadent sauce.
- If you have palm sugar use it to sweeten the curry sauce as it is traditional, or substitute with brown sugar.
- We’ve used two sweet fruits in our Duck Thai Red Curry: pineapple and cherry tomatoes. Thai chefs sometimes also use lychee or red grapes so feel free to use a combination based on your preferences.
- We’ve used a spicy Bird’s Eye Chili to heat up the curry but if you don’t like spicy food feel free to omit. By removing the seeds you can considerably reduce the heat from the chili in the dish.
- Serve Roast Duck Curry with steamed jasmine rice or roti flatbread.
What To Serve with Gaeng Phed Ped Yang
Thai Duck Curry is typically enjoyed as a main dish, served alongside a fresh salad and steamed rice and sometimes roti.
If you’re hosting a large Thai dinner party, we suggest serving homemade Gaeng Phed Ped Yang buffet-style with other popular Thai dishes like:
- Spicy Thai Basil Fried Rice
- Yum Woon Sen Thai Glass Noodle Salad
- Creamy Red Thai Pork Curry
- Papaya Salad
- Grabong Thai Squash Fritters
- Beef and Pumpkin Curry
- Red Prawn Curry
- Pad Kra Pao
- Thai Red Curry Prawn Burger
- Thai Pork Rib Soup with Vermicelli Noodles
- Egg Tofu Soup with Pork Meatballs
- Gai Pad Med Mamuang Thai Cashew Chicken
- Authentic Massaman Curry
- Nam Tok Authentic Thai “Waterfall Beef” Salad
- Thai Green Curry Chicken
- Thai Pork & Beef Mince Curry Khua Kling
- Khai Jiao Thai Ground Chicken Omelet
- Khao Pad Sapparod Thai Pineapple Shrimp Fried Rice
- Thai Red Curry Prawn Burger
- Chiang Mai Noodles Khao Soi
Roast Duck Curry Recipe Health Benefits
Our Duck Thai Red Curry recipe is packed full of healthy ingredients!
Duck is high in protein and provides B vitamins such as niacin, which helps your body access the energy in foods.
Coconut is rich in fibre and may also offer a number of benefits including improved heart healthy and digestion. It is high in calories and sautéed fat so be sure to eat in moderation.
Pineapple features vitamins and minerals that are known to help shorten viral and bacterial infections and strengthen bones. There’s also evidence that the tropical fruit may help prevent cancer and help fertility by improving the quality of sperm.
Rich in a group of phytochemicals called carotenoids, tomatoes may help reduce the risk of heart disease and stroke, and provide protection against cancer. Tomatoes are also a good source of immune-boosting vitamin C.
Beans are rich in cancer-fighting vitamin C, energy-boosting B vitamins, and gut-healthy fibre.
The eugenol in basil can block calcium channels, which may help to lower blood pressure. The essential oils in the herb can help to lower your cholesterol and triglycerides. Basil also contains magnesium, which can help to improve blood flow by allowing muscles and blood vessels to relax.
Chili has been proven to help reduce the duration of sickness, prevent heart disease, and promote weight loss.
Nearly 50% of the people in the world get over 50% of their daily calories from rice. If eating brown rice featuring nutritious bran you’ll enjoy health benefits like cancer risk reduction and diabetes control.
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How To Make Duck Thai Red Curry (RECIPE VIDEO)
Roast Duck Thai Red Curry
- French knife
- measuring cups
- measuring spoons
- Toaster Oven or Oven
- baking sheet
- Dutch Oven
- Medium Pot
- Wooden spoon
- 1 Cantonese Roast Duck
- 2 cups Coconut Milk
- 5 tbsp Red Curry Paste
- 3 tbsp Brown Sugar or Palm Sugar
- 2 tbsp Fish Sauce
- 2 cups Pineapple cut into chunks
- 1 cup Grape Tomatoes
- 1 cup Long Beans 1 inch long sliced
- 1 cup Thai Basil
- 1 tsp Bird's Eye Chili seeds removed, chopped
- Debone the duck. Cut the meat into bite sized pieces.
- Gently use a sharp knife to remove the fat underneath the crispy duck skin. Place the duck skin, skin side up, on a baking tray and crisp up in a toaster oven. Once cooled, finely chop the duck skin. Set aside.
- Put the duck bones into a dutch oven or large pot, cover with cold water, and bring to a simmer. Let simmer for 30-45 minutes, then discard the bones. Reserve 1 1/2 cups of the stock.
- Reduce 3/4 cup of the coconut milk in a medium pot over medium heat until very thick and the clear coconut oil starts to seperate from the white portion, 10-15 minutes.
- Add the curry paste to the reduced coconut milk and cook over medium heat for 3-4 minutes, stirring constantly, until the curry paste is thick. Add the remaining 1 1/4 cups of coconut milk and stir to mix. Turn the heat up to medium high and add the reserved duck stock, 2 tbsp brown sugar and half of the fish sauce. Bring to a boil.
- Add the duck meat, pineapple, longbeans, and chili then simmer gently for 3-4 minutes so they absorb the curry. While the curry simmer, pierce the grape tomatoes with the tip of a pairing knife.
- Adjust the seasoning with remaining brown sugar and fish sauce. Remove from the heat, then stir in the tomatoes and Thai basil.
- Garnish the curry with Thai basil and crispy duck skin. Serve with steamed jasmine rice.
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