Image: Mai Siam

Red Duck Curry

Kaeng Phed Ped Yang

A popular dish for a special occasion, this curry is quick to prepare because it is made with cooked duck. Unusual additions of sweet lychees and cherry tomatoes counteract the richness of the duck meat and curry gravy. Feel free to use pineapple instead of lychees if preferred.


  • ?? roasted duck (deboned and cut into thick strips)
  • 400 ml Mai Siam Coconut Milk
  • 7 cherry tomatoes (skinned)
  • 150 g tinned lychees?or 150g tinned pineapple pieces (drained)
  • 2 kaffir lime leaves (torn)
  • 1 tsp Mai Siam Palm Sugar
  • 1 tbsp Mai Siam Fish Sauce
  • 1 heaped tbsp Mai Siam Red Curry Paste


  • Drop cherry tomatoes into hot water to remove skins.
  • Cut pineapple into bite size pieces.
  • Heat?coconut?milk (100ml)?in a wok on medium heat and add red curry paste.
  • Mix well and cook out curry paste until it separates from the oil.
  • Add remaining coconut milk bring to the boil.
  • Turn down heat and add all remaining ingredients with the exception of the cherry tomatoes.
  • Adjust seasoning (Mai Siam palm sugar,Mai Siam fish sauce)?to taste, add cherry tomatoes and turn off heat.


Serves 2 - 3 sharing