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Gaeng Phed Ped Yang Recipe (Roasted duck red curry)

Red curry with roast duck

Gaeng Phed Ped Yang is a delightful Thai curry dish that combines succulent roasted duck or chicken with a flavorful blend of red curry paste, coconut milk, tamarind paste, palm sugar, and fish sauce. This aromatic curry is further enhanced with the addition of mixed fruits like pineapple, lychee, and grapes, which add a sweet and tangy flavor to the dish. The curry is finished off with a generous handful of fresh Thai basil leaves, which impart a fresh and herbaceous note to the dish.

This recipe is a perfect blend of sweet, savory, and spicy flavors and is sure to delight your taste buds. The vibrant colors and aromas of the dish are sure to impress your guests, making it a great choice for entertaining or special occasions. The dish can be served with steamed rice or noodles and can be easily adapted to suit your taste preferences. With a few simple ingredients and a little bit of effort, you can create this delicious and authentic Thai curry at home.

Is Gaeng Phed spicy?

The key word is “Phed” which means “spicy” or “hot, as in hot chili”. The words Prik Gaeng Phed (พริกแกงเผีด) mean “Strong Spicy Chili Pepper” though whenever someone says Prik Gaeng, they are always talking about a chili paste, often referred to in English as “curry”.

What does Gaeng mean in Thai?

GAENG = CURRY. On Thai menus, when you see the word Gaeng, it means the dish has a curry paste in it

Thai dish in a plate

How to make Gaeng Phed Ped Yang (Thai Roasted Duck Red Curry)

Gaeng Phed Ped Yang (Thai Roast Duck Red Curry) is a delicious and fragrant dish that combines the spicy and savory flavors of red curry paste with the sweetness of tropical fruits. Here's a detailed recipe:
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian, Thai
Servings 4 Serving
Calories 520 kcal


  • 1 Large pot or wok
  • 1 Cutting board
  • 1 Knife
  • 1 Set Measuring cups and spoons
  • 1 Wooden spoon or spatula for stirring
  • 1 Ladle for serving
  • 2 Bowls One for sliced duck and one for cubed fruits


  • 1 Roasted duck, deboned and sliced Roasted chicken can be used as well
  • 2 cups Mixed fruits (pineapple, lychee, grapes etc.), peeled and cubed
  • 2 cups Coconut milk
  • 2 tbsp Red curry paste
  • 2 tbsp Fish sauce
  • 1 tbsp Palm sugar
  • 1 tbsp Tamarind paste
  • 1 cup Thai basil leaves
  • 1 Red chili pepper, sliced (optional)


  • In a large pot or wok, heat up the coconut milk over medium heat until it starts to simmer.
  • Add the red curry paste and stir until it is well combined with the coconut milk. Keep stirring for a few minutes until the mixture becomes fragrant.
  • Add the sliced roasted duck to the pot and stir until it is coated with the curry sauce.
  • Add the cubed fruits to the pot and stir gently until they are evenly distributed.
  • Add the fish sauce, palm sugar, and tamarind paste to the pot and stir until they are well combined.
  • Let the curry simmer for 10-15 minutes over low heat, stirring occasionally to prevent it from sticking to the bottom of the pot.
  • Once the fruits are soft and the curry has thickened slightly, add the Thai basil leaves and sliced chili pepper (if using) to the pot and stir gently.
  • Serve the Gaeng Phed ped yang hot with steamed rice.
Keyword curry, Duck, Spicy


  1. Roast Duck or Chicken: Cooked duck or chicken that has been roasted and is deboned and sliced.
  2. Red Curry Paste: A paste made from a blend of red chilies, lemongrass, garlic, shallots, galangal, and other spices. It’s a common ingredient in Thai cuisine and can be found in most Asian grocery stores.
  3. Coconut Milk: A creamy, white liquid made from grated coconut meat and water. It’s commonly used in Thai curries and adds a rich, sweet flavor to the dish.
  4. Fish Sauce: A salty, savory sauce made from fermented fish. It’s a staple ingredient in Southeast Asian cuisine and is used to add depth of flavor to dishes.
  5. Palm Sugar: A sweetener made from the sap of palm trees. It has a subtle, caramel-like flavor and is commonly used in Thai cuisine.
  6. Tamarind Paste: A tangy, sour paste made from the pulp of the tamarind fruit. It’s used in many Southeast Asian dishes to add a sour flavor.
  7. Thai Basil Leaves: A type of basil with a sweet, anise-like flavor. It’s commonly used in Thai cuisine and is a key ingredient in many Thai curries.
  8. Pineapple, Lychee, Mango: Tropical fruits that are commonly used in Thai cuisine. They add sweetness to the dish and pair well with the spicy curry flavor.
  9. Simmer: To cook food over low heat in a liquid that is just below boiling point. This allows the flavors to blend and the ingredients to cook slowly without becoming overcooked or burnt.


Q: Can I use other types of meat besides roasted duck or chicken?
A: Yes, you can use other types of meat such as pork, beef, or shrimp. However, keep in mind that the cooking time may vary depending on the type of meat you use.

Q: Can I use canned fruits instead of fresh fruits?
A: Yes, you can use canned fruits if fresh ones are not available. Just make sure to drain the syrup or juice from the can before adding the fruits to the curry.

Q: Can I make this dish ahead of time?
A: Yes, you can make this dish ahead of time and reheat it before serving. Just keep in mind that the fruits may become slightly softer after reheating.

Q: Can I adjust the spiciness level of the curry?
A: Yes, you can adjust the spiciness level of the curry by adding more or less red curry paste or chili pepper, depending on your preference. Keep in mind that the palm sugar and coconut milk help balance out the spiciness.

Q: Can I freeze leftovers?
A: Yes, you can freeze leftovers in an airtight container for up to 2-3 months. Just make sure to thaw the curry in the refrigerator overnight before reheating it.

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My name is Mint. I am a Thai girl who loves to cook and share my Thai food with everyone! Learn more about me here.

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