Thai Red Curry with Roasted Duck and Pineapple (known in Thailand as Gaeng Phed Ped Yang). It blends the richness of duck, the sweetness of pineapple, and the spiciness of red curry for a luxurious dish.

Thai Red Curry with Roasted Duck and Pineapple

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

1 roasted duck breast (or use store-bought Peking duck), sliced

1 tbsp vegetable oil

2–3 tbsp Thai red curry paste (adjust to taste)

400 ml coconut milk

1 cup pineapple chunks (fresh or canned)

1 red bell pepper, sliced

5 cherry tomatoes, halved

3–4 kaffir lime leaves, torn

1 tbsp palm sugar (or brown sugar)

1–2 tbsp fish sauce (to taste)

A handful of Thai basil leaves

Optional: sliced red chili for garnish

Steamed jasmine rice for serving

Instructions

1. Heat curry paste:
   In a pan or wok, heat the oil over medium heat. Add the red curry paste and stir-fry for 1–2 minutes until aromatic.
2. Add coconut milk:
   Slowly add the coconut milk, stirring to mix with the paste. Let it simmer for 2–3 minutes until slightly thickened.
3. Add vegetables and pineapple:
   Add pineapple chunks, bell pepper, cherry tomatoes, and kaffir lime leaves. Cook for another 3–4 minutes.
4. Season the curry:
   Add palm sugar and fish sauce. Taste and adjust seasoning as needed (more sugar for sweetness, fish sauce for saltiness).
5. Add duck:
   Add the sliced roasted duck and simmer gently for another 2–3 minutes until heated through.
6. Finish with basil:
   Turn off the heat and stir in Thai basil leaves. Let them wilt from the residual heat.
7. Serve:
   Serve hot over steamed jasmine rice. Garnish with extra basil or sliced chili if desired.