Authentic Thai roast duck red curry, a recipe from the Central Plains

Roast duck red curry with pineapple, cherry tomatoes, and Thai basil, a refined dish from the Central Plains of Thailand.

The elegance of Thai roast duck red curry

Roast duck red curry, known in Thai as kaeng phet pet yang, is a refined dish that perfectly captures the balance of flavours typical of the Central Plains of Thailand. Unlike the fiery curries of the South or the rustic preparations of the Isan region, this recipe highlights sweetness and subtlety. Tender slices of roasted duck breast are simmered in a mildly spiced red curry enriched with coconut cream and gently sweetened with pineapple and cherry tomatoes. Thai basil adds its fragrant freshness, creating a dish that is elegant, comforting, and deeply rooted in the culinary traditions of the Central Plains. This is not an everyday curry but a special-occasion recipe, often enjoyed in restaurants or at home when quality ingredients are at hand. The use of duck reflects Chinese influences on Thai cuisine, as duck is not a staple meat across the country.

Roast duck red curry recipe (Kaeng Phet Pet Yang) – แกงเผ็ดเป็ดย่าง – Serves 2

Ingredients

300 g roasted duck breast, thinly sliced

Red curry paste

200 ml coconut cream

200 ml stock

150 g pineapple, peeled and sliced (other variations of this recipe may include jujubes, rambutans or even grapes)

2 kaffir lime leaves, crumpled

Seasoning

2 tablespoons fish sauce

2 tablespoons tamarind juice

1 handful Thai basil leaves

Garnish

½ fresh red cayenne pepper, thinly sliced on the diagonal

1 handful cherry tomatoes

Method

1. Bring half of the coconut cream to the boil and dissolve the curry paste in it. Add the pineapple and stir-fry over medium heat for a few minutes, stirring constantly, until the mixture begins to dry slightly. Add the remaining coconut cream and mix well.

2. Add the stock, and once it returns to the boil, add the seasoning, the slices of roast duck breast, and the kaffir lime leaves. Simmer gently for two to three minutes.

3. Taste and adjust the seasoning, then remove from the heat. Add the Thai basil leaves (keeping a few for garnish) and stir gently.

4. Transfer to serving bowls and garnish with red cayenne pepper, cherry tomatoes, and basil leaves.

Would you like to learn more about the cuisine of the Central Plains?

Read our article dedicated to the Central Plains, the beating heart of Thai gastronomy, shaped by agricultural abundance, foreign influences and the birth of royal cuisine.

Celebrate Central Plains cuisine at home

This dish represents the refined side of Thai cooking, with its elegant balance of sweet and savoury notes, the richness of coconut, and the sophistication of roast duck. It is a perfect introduction to the culinary heritage of the Central Plains.

If you want to explore more, discover our book Recipes from the Central Plains. It celebrates the diversity and refinement of this region’s cuisine and brings authentic Thai recipes straight into your kitchen. Download your copy today and share the flavours of Thailand with your friends and family.

Recipes from the Central Plains

Buy Now