Duck Red Curry

by smth good on July 1, 2011

in meat&poultry

This one is one of the most refined Thai curry, a red curry with duck and grapes (Gaeng phed ped yang, in Thai). Its unique flavors go from hot to sweet&sour, with a hint of fruit sweetness and delicate texture. It’s Thailand in a bowl, beautifully styled and presented, just as those gorgeous women and extraordinary beaches one witnesses when traveling to that heaven on earth.

We cooked this beauty in a luxury restaurant in Phuket, helped by a super chef. An unforgettable experience that left us with nice memories, bunch of recipes and a movie (the explanations are in Romanian; let me know if you need the translation).

Serves 1, prep. time 15 minutes

Utensils: a wok and a wok ladle (hoak); replace the wok with a skillet if you don’t have one


  • 150 grams duck breast slices (boiled or roasted)
  • 2 tbsp red curry paste
  • 2 tbsp cooking oil
  • 1 cup coconut milk
  • 1/2 cup chicken stock
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 tbsp lime juice (freshly squeezed)
  • 1 tbsp Thai basil leaves
  • 1 tbsp kaffir lime leaves
  • 5 cherry tomatoes
  • 2 tbsp pineapple (cut in cubes)
  • 10 white grapes
  • 1 hot pepper, sliced
  • freshly ground black pepper

Heat the oil in a wok. Add the curry paste and fry it while stirring. Add the coconut milk (not all at once) and keep stirring. Add the chicken stock and keep up the heat.

Add the duck meat and cook for about 6 to 8 minutes. Add the pineapple, grapes and tomatoes and stir. Add the basil and kaffir leaves. Cook for about 2 minutes. Season with fish sauce, lime juice, sugar and pepper. Turn off the heat and let it rest.

Serve hot with rice. Enjoy!

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{ 8 comments… read them below or add one }

Vicki @ WITK July 1, 2011 at 7:03 pm

THis curry looks so delicious, the instructions look so simple to follow. I love it!


Urvashi December 21, 2015 at 2:55 pm

This is a very common Taiwanese bread, not sure if HK has it. It’s silpme, but very good, everyone loves it :D YUP, I finally bought a new camera!XDDDDDDDDD


The Mom Chef ~ Taking on Magazines One Recipe at a Time July 1, 2011 at 9:22 pm

I’ve developed a love for red curry paste for some reason and am drawn to any recipe that uses it. I don’t know if I’ll be able to find duck breasts, but I’m sure going to try. Thanks for sharing the dish you made.


Kate@Diethood July 1, 2011 at 9:37 pm

This sounds delicious! How cool that you got to make it in a restaurant in Phuket! :)


Jessica July 2, 2011 at 3:07 am

What a beautiful dish! It really screams Thailand in every way. The duck looks so tender and juicy!


ping July 2, 2011 at 4:47 am

I never knew they had grapes in this curry. Nevertheless, I love the idea! I shall bookmark this to try. Looks delicious!


Peggy July 2, 2011 at 1:14 pm

I’ve never seen a curry like this but I want to have it right away! =)


Nami @ Just One Cookbook July 5, 2011 at 7:40 am

Oh my goodness. My husband will be so happy if this dish is served to him…. He loves duck meat and red curry. I checked the recipe and looks like I have several things I need to make this. Red curry paste – I can probably buy at an Asian market… hopefully the kaffir lime leaves (never heard of)…and white (?) grapes! Wow… I already feel this recipe is really delicious. I can’t take the spicy food so well, but I really love curry… What a great recipe!!!!!


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