Ped Pad Phed Spicy Stir Fried Duck

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The Grand Palace

📍 Where this dish comes from: Bangkok · The Grand Palace
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Ped Pad Phed Spicy Stir Fried Duck, plated and ready to serve

Pad Phed (spicy stir-fry) is a category of Thai cooking that uses curry paste as the primary flavouring agent rather than soy-based sauces. With duck, the result is extraordinary — the rich, gamey fat of the bird combines with the spiced paste and basil to create something that is simultaneously deeply Thai and uniquely luxurious.

What You’ll Need

Ingredients for Ped Pad Phed Spicy Stir Fried Duck

Ped Pad Phed Spicy Stir Fried Duck

Sliced duck breast stir-fried in red curry paste with Thai eggplant, kaffir lime, and basil — a rich, spicy celebration of Thai duck.
Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 520kcal

Ingredients

  • 4 duck breasts skin scored
  • 3 tbsp red curry paste
  • 150 g Thai eggplant quartered (or courgette)
  • 4 kaffir lime leaves torn
  • 1 large handful Thai basil
  • 2 red chilies sliced
  • 3 tbsp coconut cream
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce (keto)
  • 2 tbsp coconut oil

Instructions

  • Score duck breast skin deeply. Season with salt.
  • Render skin-side down in a dry pan until golden — about 8 minutes.
  • Rest and slice. Reserve the duck fat in the pan.
  • In the rendered fat, fry curry paste 2 minutes.
  • Add eggplant and kaffir lime. Cook 5 minutes.
  • Add duck slices, coconut cream, fish sauce, and oyster sauce.
  • Toss 2 minutes. Fold in basil and chilies.

Nutrition

Serving: 1serving | Calories: 520kcal | Protein: 40g | Fat: 38g | Fiber: 1.5g
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Cooking Ped Pad Phed Spicy Stir Fried Duck in the kitchen

Health Benefits

  • Duck breast skin, once scored and rendered, provides primarily unsaturated fats in the finished dish.
  • Red curry paste’s chili components may provide a modest boost to metabolic rate.
  • Thai basil retains more of its antioxidant compounds when added fresh at the end of cooking rather than stir-fried.

Pairs Well With

  • Pad Pak Ruam Mixed Vegetables Oyster Sauce
  • Yam Hed Mixed Mushroom Salad
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