Go Back

Duck in Pineapple Thai Curry (Kaeng Phed Ped Yang)

Servings 2


  • 1/3 cup coconut cream
  • 1 tbsp coconut oil
  • 2 tbsp Thai red curry paste more if you want it spicy
  • 3/4 cup coconut milk
  • 1/2 to mato wedges or 6 cherry tomatoes
  • 1/2 cup fresh pineapples cubed
  • 200 g roasted or smoked duck meat sliced
  • Juice of 1/2 lime
  • Fish sauce to taste
  • Brown sugar to taste
  • Handful of fresh basil


  • In a pot, combined coconut oil, coconut cream, and curry paste over medium heat.
  • Cook until coconut oil starts to separate, about 2 minutes, stirring constantly.
  • Pour in coconut milk, tomatoes, and pineapple.
  • Bring to a simmer, then add duck meat.
  • Allow to simmer until duck is heated through.
  • Season with fish sauce, sugar, and lime juice.
  • Remove from heat, and stir in fresh basil leaves.
  • Serve immediately with steamed white rice.


Adapted from Simple Thai Food