Thai red duck curry

Thai red duck curry

Margaret Fulton Favourites
Tanya Zouev and Armelle Habib

I can’t resist buying a barbecued duck whenever I go to Chinatown. The Chinese are experts at cooking it. Thai red duck curry, or Kaeng Phed Ped Yang, is traditionally served in Thailand at family celebrations such as weddings and the New Year. This is a tasty, simple recipe and a fabulous way of using ready-made Thai curry paste.


Quantity Ingredient
1 chinese barbecued duck
1 tablespoon red curry paste
1 1/3 cups coconut milk
1/2 cup water
or 1/2 cup Chicken stock
1 x 560g can rambutan or lychees, drained
1 cup chopped fresh pineapple
1 cup fresh or frozen peas
2 tablespoons fish sauce
4 fresh kaffir lime leaves, very thinly sliced
10 cherry tomatoes
thai basil leaves, to garnish


  1. Use a sharp knife to cut large portions of duck flesh off the carcass, leaving skin on. Cut into 2 cm slices and set aside.
  2. Heat a wok or large saucepan on high. Add curry paste and half of the coconut milk. Cook, stirring, for 2–3 minutes. Add the remaining coconut milk, water or stock, rambutan or lychees, pineapple, peas, fish sauce and lime leaves. Bring to the boil, then reduce heat and simmer gently for 3 minutes. Add duck slices and tomatoes and simmer for another 5 minutes. Garnish with Thai basil leaves and serve with steamed rice.

Cooking the duck yourself

  • Split the duck in half using poultry scissors and a strong knife, removing all the noticeable fat. Season and place skin-side up on a rack in a pan. Roast in a preheated 200°C oven for 10 minutes to render some of the fat from under the skin, then let the duck cool. Pour off rendered fat. Reduce oven to 180°C and continue cooking for about 30 minutes, until tender, or done to taste. When cool, remove bones and cut into 2 cm slices as above.
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