Authentic Thai Chili Duck Stir-Fry Recipe (ผัดเผ็ดนกเป็ดน้ำ)

Watch the Video

Press play to view the video of this entire recipe, showcasing all the ingredients and cooking details:

(Alternatively, you can watch the video on YouTube.)

NOTE: While I used wild duck for this recipe, feel free to substitute with any meat of your choice—minced beef or chicken would both work wonderfully.

Thai spicy duck stir fry recipe (ผัดเผ็ดนกเป็ดน้ำ)

What is Pad Ped (ผัดเผ็ด)?

Pad ped (ผัดเผ็ด), which translates to stir-fried spicy, is a beloved Thai dish typically made with curry paste, stir-fried meat, and often enhanced with fresh chilies for an extra kick. This dish is perfect for spice enthusiasts, but don’t worry—it’s easy to adjust the heat level to your preference while still enjoying its spectacular flavor.

In this recipe, my mother-in-law used wild water duck, known in Thai as nok bet nam (นกเป็ดน้ำ), but you can opt for any minced meat you prefer. This spicy chili stir fry is particularly popular in the Southern Thai province of Songkhla, as my mother-in-law explained.

Tree basil, in Thai is bai yeera (ใบยี่หร่า)

Ingredients You’ll Need for This Recipe:

• 500 grams (1.10 lb.) of minced meat (wild duck) – I used 2 small wild ducks, which weighed approximately 800 grams before gutting. You can use any minced meat, such as duck, beef, or chicken.
• 2 tbsp. oil (น้ำมัน) for stir frying, I used sunflower oil.
• 1/2 tbsp. cumin seeds or powder (ยี่หร่า).
• 1/2 tbsp. coriander seeds or powder (เม็ดผักชี).
• 20 Thai chilies (พริกขี้หนู).
• 1 head of garlic (กระเทียม).
• 5 – 6 tbsp. southern Thai curry paste (เครื่องแกงเผ็ดใต้) – red curry paste can also be used.
• 2 – 3 thumb-sized chunks of young galangal (ข่าอ่อน) – chopped, this should equal about 6 tbsp.
• A handful of tree basil (ใบยี่หร่า) – or substitute with holy basil or another peppery herb.
• A handful of green peppercorns (พริกไทยอ่อน) – optional.
• 15 kaffir lime leaves (ใบมะกรูด).
• Fish sauce to taste if needed (น้ำปลา) – my mother-in-law didn’t add extra fish sauce as the curry paste provided sufficient saltiness, but taste testing is essential.

For concise step-by-step directions, scroll down to the recipe box at the bottom of this post. However, keep reading for a more detailed explanation of the ingredients and steps.

Buying jungle ingredients from the local market

Preparing the Wild Duck

One day, my mother-in-law and I visited a market in Bangkok, where we found wild water ducks (นกเป็ดน้ำ) at the jungle ingredient stalls. These ducks arrive at the market mostly intact, with only the feathers mostly removed. If you’re using a whole duck or chicken for this Thai recipe, the first step is to prepare the meat.

First, singe the feather stubs off your ducks

NOTE: If you are using pre-minced chicken or beef, you can skip the initial steps of preparing the wild duck.

To remove the feather stubs, scorch the skin. My mother-in-law roasted the ducks over a flame for just a few seconds to singe off the feather stubs.

You can easily mince the meat by hand

Next, cut the meat off the bones of the wild duck. Some smaller bones, like the rib cage, are small enough to be edible, and you can chop them up with the minced meat.

Keep chopping until you have a nice coarse mince

Mincing meat by hand is easier than it looks. Using a cleaver, I use a Thai Kiwi cleaver, and after about 5 minutes of chopping, you’ll have a wonderful fresh mince. Aim for a medium grind for this Thai recipe.

Stir fry the minced meat until fully cooked

Once your minced meat is ready, dry stir fry it. We will prepare all the ingredients separately and then combine everything at the end.

Stir fry the minced meat over medium heat without oil until fully cooked, then drain out the oil—only the dry cooked minced meat is needed.

Dry roast the cumin and coriander

Prepare the Spices and Herbs

Next, it’s time to prepare your spices and herbs. If you’re using powdered cumin and coriander, you can skip this step. However, for the best aromatic flavor, using whole seeds is recommended.

Pound the cumin and coriander into a powder

Dry roast the cumin and coriander seeds in a medium-hot pan or wok for about 30 seconds, then pound them into a powder using a mortar and pestle or a food processor.

We’ll be using about 20 Thai chilies and a head of garlic for this recipe

For this Thai stir fry chili recipe, my mother-in-law used 20 fresh Thai bird’s eye chilies and an entire head of garlic. The chilies add extra spiciness, but remember that the curry paste will also contribute significant heat.

Pound the chilies and garlic in a mortar and pestle until you achieve a coarse grind, and set aside for later use. Young galangal is often used in Thai cooking to impart flavor, and it can be consumed as it is tender and flavorful.

If you can find young galangal for this recipe, use 2 – 3 thumb-sized chunks and mince them.

Coarsely chop the tree basil and cut the green peppercorns

Tree basil (ocimum gratissimum), known in Thai as bai yeera (ใบยี่หร่า), is an incredible herb with a sweet and peppery flavor profile. If you can find tree basil for this Thai duck recipe (ผัดเผ็ดนกเป็ดน้ำ), use it; otherwise, any strong peppery herb will suffice.

Pluck the basil leaves from the stem, coarsely chop them, and set aside. For the green peppercorns, which are optional but add a nice spice, chop them coarsely as well.

Southern Thai Yellow Curry Paste

One of the essential components of any pad ped recipe (ผัดเผ็ด) is curry paste, which provides flavor and heat. My mother-in-law used southern Thai curry paste for this dish, which we had stored in the freezer. You can also use Thai red curry paste.

If you have time to make your own fresh curry paste, it will yield the best flavor. However, you can also use store-bought yellow curry paste or canned red curry paste if needed.

After preparing all the ingredients, stir fry everything together

Frying It All Together

Now that you have all your ingredients ready, it’s time to stir fry everything together. If you haven’t already watched the video above, this is where it will be particularly helpful.

Heat your wok or pan over medium heat and add about 2 tbsp. of oil. Allow it to heat up before adding the pounded chilies and garlic. Stir fry for about 30 seconds, then add the curry paste.

Stir fry for an additional 2 minutes, adding a splash of water if it becomes too dry. Next, incorporate the pre-cooked minced meat (wild duck, in this case).

Continue stir frying and mixing constantly over medium-high heat for about 3 minutes, allowing most of the moisture to evaporate. Then add the galangal, along with the powdered cumin and coriander, and stir fry for another minute.

Finally, add the chopped tree basil and green peppercorns, folding them into the meat.

Taste test – if you need more saltiness, add some fish sauce

At this point, taste your Thai chili stir fry. It should be spicy and salty. When I tasted it, it was salty enough from the curry paste, but feel free to add fish sauce if you desire more saltiness.

The final step is to take about 15 kaffir lime leaves, stack them, and finely slice them. Sprinkle the kaffir lime leaves on top and fold them into the stir fry for about 30 seconds before turning off the heat.

Just look at all that flavor!!

Once you finish cooking, serve the dish on a plate and enjoy it with hot, freshly steamed white or brown rice. I like to say that this dish, especially the way my mother-in-law prepares it, is one of the most flavorful dishes in Thai cuisine, packed with flavor in every bite.

It’s going to be spicy and incredibly delicious!

Thai Spicy Duck Stir Fry Recipe (ผัดเผ็ดนกเป็ดน้ำ)

Time: About 1 hour, or less if you already have curry paste ready.
Recipe size: 500 grams of meat, which can serve 2 – 3 people with some extra side dishes.
Cooking utensils: Wok or frying pan; I use Kiwi knives.

Thai Spicy Chili Duck Stir Fry (ผัดเผ็ดนกเป็ดน้ำ)

Author: Mark Wiens

Recipe type: Thai

Cuisine: Thai

• 500 grams (1.10 lb.) of minced meat – wild duck, beef, chicken, all work well.
• 2 tbsp. oil (น้ำมัน) for stir frying.
• ½ tbsp. cumin seeds or powder (ยี่หร่า).
• ½ tbsp. coriander seed or powder (เม็ดผักชี).
• 20 Thai chilies (พริกขี้หนู).
• 1 head garlic (กระเทียม).
• 5 – 6 tbsp. southern Thai curry paste (เครื่องแกงเผ็ดใต้).
• 2 – 3 thumb-sized chunks of young galangal (ข่าอ่อน) – after being chopped, you should have about 6 tbsp.
• A handful of tree basil (ใบยี่หร่า) – or any basil or pepper herb.
• A handful of green peppercorns (พริกไทยอ่อน) – optional.
• 15 kaffir lime leaves (ใบมะกรูด).
• Fish sauce to taste if needed (น้ำปลา) – there’s salt in the curry paste, so you may or may not need fish sauce; taste test is essential.

1. First, prepare your minced meat. If you’re using pre-minced chicken or beef, skip to the next step. For wild duck, singe the feather stubs over a flame, wash the duck thoroughly, then debone the meat. Using a cleaver, chop the duck on a cutting board until coarsely minced.
2. Stir fry the minced meat in a wok or frying pan without oil until fully cooked. Drain and set aside for later.
3. If you plan to make your own curry paste, prepare it now. Alternatively, you can use store-bought curry paste.
4. Dry stir fry the cumin and coriander seeds for about 30 seconds to release their fragrance, then pound them in a mortar and pestle until powdered. Set aside for later.
5. Pound the Thai chilies and garlic in a mortar and pestle.
6. Mince the young galangal, pluck the tree basil leaves off the stem and coarsely chop them. For the green peppercorns, give them a quick chop with your knife.
7. When your ingredients are ready, heat your wok or frying pan to medium-high heat and add about 2 tbsp. of oil.
8. Once the oil is hot, add the chilies and garlic, stir frying for 30 seconds. Then add the curry paste and continue stir frying for about 2 minutes. If it becomes too dry, add a splash of water.
9. Add the minced wild duck and stir fry for about 3 minutes.
10. Incorporate the galangal and powdered cumin and coriander, stir frying for a couple more minutes.
11. At this point, taste for saltiness. Add fish sauce if you need extra saltiness.
12. Next, add the chopped tree basil and green peppercorns, folding them into the minced meat.
13. The final step is to take about 15 kaffir lime leaves, stack them, slice them thinly, and sprinkle them into the dish. Stir fry for a few more seconds and then turn off the heat.

In this Thai chili wild duck recipe (ผัดเผ็ดนกเป็ดน้ำ), you’ll learn to make a Thai dish that’s packed with flavor, elevating your taste buds to new heights!

I used minced wild duck in this recipe, but feel free to make it with minced chicken, beef, or even lamb.

Enjoy it with hot, freshly steamed white or brown rice.

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