Gaeng Phet Ped Yang (Red Duck Curry with Pineapple and Tomatoes)
Crisp-skinned roast duck in a rich red coconut curry, brightened with pineapple, cherry tomatoes and lychees.
Made with Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 mins
- LevelMedium
- Costabout £1.68 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Score the duck skin in a criss-cross, season with salt and place skin side down in a cold frying pan. Turn on a medium heat and cook for 8 to 10 minutes until the skin is deep golden and most of the fat has rendered.
9 min - 2
Turn the breasts over, cook 3 minutes, then rest on a board for 8 minutes. Pour all but 1 tbsp of fat out of the pan (keep it for roast potatoes).
11 min - 3
Heat the pan with the 1 tbsp fat, add the thick top of the coconut milk and your ready made Thai red curry paste (see the base recipe). Fry 2 minutes until the oil separates.
2 min - 4
Add the rest of the coconut milk, the water and lime leaves. Simmer gently for 8 minutes until slightly thickened.
8 min - 5
Add the pineapple, tomatoes and lychees and simmer 3 minutes. Stir in the fish sauce and sugar.
- 6
Slice the duck thinly across the grain and lay it in the sauce, or on top, for 1 minute to warm through.
- 7
Stir in the basil and serve with jasmine rice.
Tips
- Starting the duck in a cold pan renders the fat slowly and gives crisp skin without burning.
- Duck can be served pink, but cook to 70 degrees C in the middle if you prefer it well done.
- Keep the rendered fat in a jar in the fridge for up to a month.
Storing and freezing
Cool quickly and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through. Not ideal for freezing because the pineapple goes soft.
Questions
Can I use roast duck from a shop?
Yes. Slice a ready cooked crispy duck and warm it in the finished sauce for 2 minutes. Skip the pan frying steps.
Can I leave out the lychees?
Yes, use an extra 100 g of pineapple. Lychees add a floral sweetness but the curry works without them.
Is this dairy free?
Yes. The creaminess comes only from coconut milk.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.