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Roasted Duck & Red Curry, 'Kaeng Phed Ped Yang'

Roasted Duck & Red Curry, 'Kaeng Phed Ped Yang'

In Thailand this recipe is often served at special events, such as a wedding or formal ceremony. Try to use rambutan as per the recipe, it really goes well with the flavors. We got a roasted duck locally for $17, and had it cut into pieces with a cleaver. The duck was so big that we only used half of it for this recipe.


For 4 Person(s)


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Method for Roasted Duck & Red Curry, 'Kaeng Phed Ped Yang'

Heat vegetable oil in large soup pot over medium low heat, and add red curry paste. Cook until fragrant. Add coconut milk stir well, crank up the heat to medium high, bring to a boil. Add chicken stock, sliced red chilis, eggplants, tomatoes, rambutans and lime leaves. Stir and reduce the heat to medium low. Season with sugar, salt and fish sauce, mix thoroughly. Add roasted duck, bring to a boil, add fresh basil. Remove from heat. Serve with Somen noodle or steamed jasmine rice.

Note: After adding the duck, don't stir too much, it will cause the duck skin separate from the meat. Mai Seuy! Also, cooked rambutan in rich coconut curry soup tastes good, add more if you'd like.



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