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Ready In:

25 minutes

Good For:

Lunch & Dinner

Roast Duck Red Curry


I adapted this dish from another famous one called Gaeng Ped Bhed Yang (Thai Grilled duck red curry). This curry is different from a normal red curry as we add pineapple and tomatoes to it. The characteristic of this curry is sweet, sour and a little salty.

The better the roast duck, the better the curry. You can buy roast duck (Cantonese style) from a Chinese take away or you can make simple roast duck as per this recipe.

This curry can be season up to your taste.


  1. 2 Tbsp red curry paste
  2. 400 ml coconut milk
  3. 3 kafir lime leaves
  4. 1 small bunch Thai Basil or Basil
  5. 1 Red Chilli (cut)
  6. 150 grams pineapple
  7. 3-4 cherry tomatoes
  8. 1 Tbsp fish sauce
  9. 3 Tbsp sugar
  10. 1 Tbsp cooking oil
  11. 1/4 cup water
  12. 1/4 Tsp salt (optional)
  13. Simple Roast duck
  14. 200 grams duck breast with skin
  15. 1 Tbsp five spice
  16. 1 tsp grounded coriander
  17. Salt and Pepper


1. For simple roast duck. Pre heat the oven for 190 Degree C

2. Score duck skin. Then rub mixture of five spice, ground coriander, salt and pepper on the skin. Also put salt and pepper on the flesh side.

3. Put duck skin side down in a cold pan. Turn the heat to medium and cook for 3 minutes. Then reduce to low and leave the duck skin to render for 5-8 minutes. Check the skin and move the duck a couple of times during cooking.

4. Finish the duck in the oven for 10 minutes. Duck will still be pink and tender. After coming out from the oven, rest the duck for 5-8 minutes. Then cut to pieces. Leave it aside.

5. Now, we will make the curry. Prepare all ingredients for the curry.

6. Heat up the pan with the cooking oil added, then cook the curry paste (with low heat). Keep moving it in the pan, we don’t want to burn it. Cook until it smells fragrant.

7. Add 2/3 of the coconut milk. Cook the paste and coconut milk by stiring them together. Bring it up to the boil then reduce to medium heat.

8. Add fish sauce, salt and sugar then add pineapple and tomatoes. Reduce to low heat.

9. Add roast duck. Add water, the rest of coconut milk, kafir lime leaves and red chilli. Don’t stir. Bring it up to the boil. Then turn off the heat.

10. Add Thai basil and stir. And it’s now ready to be served.

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