This is a classic Thai red duck curry recipe that will take you back to your last trip to Bangkok! Creamy, sweet, and slightly pungent, it’s hard to stop at just one bowl!
Last week, Ben and I had dinner at this delicious Thai restaurant on the upper west side. We ordered our usual favorites: green papaya salad, tom kha, fish cakes, pad thai, and Thai iced teas. We also opted to try something new in the curry department after seeing duck curry on the menu. We were both shocked at how delicious the dish was and especially, how tender the duck was. The following week I went to a specialty store and saw that they were selling duck breasts. I put one in my grocery basket and decided to try to make Thai duck curry at home.
I’d never cooked duck before and was frankly nervous at the thought of serving something that could have the texture of rubber. But theirs came with specific instructions to follow and I’m happy to report that cooking duck was a lot easier than I thought. The meat came out extremely tender and juicy every time I cooked it, resulting in many terrific dinners like this Thai red curry with duck!
This quick dinner recipe is a great way to use duck; the gaminess complements this Thai red curry to a tee! There’s nothing quite like walking into a Thai kitchen and smelling the wonderful flavors that only Thai food (like this ground chicken with lime and cilantro) can deliver. Cooked in a creamy coconut red curry sauce infused with chunks of sweet pineapples, tomatoes, fish sauce and green beans, this Thai red curry promises to do just that. It’s a simple and easy curry recipe you’ll love making for family and friends who wish to sample the multilayered notes of South East Asian cuisine.
Thai Red Curry with Duck
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 people 1x
- Category: Curry
- Method: Stove Top
- Cuisine: Thai
Description
Creamy with pineapple chunks and plenty of veggies, this Thai red curry tastes authentic and mixes sweet and savory in perfect harmony.
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, finely chopped
- 14 ounces duck breast or chicken
- 2 cups green beans, cut in half
- 1 cup basil, roughly chopped
- 1 small tomato, roughly chopped
- 1/2 cup sliced canned pineapples
- 400ml can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons red curry paste
- 2 teaspoons sugar
Instructions
- Roast the duck: Preheat oven to 350 Fº. Put the breast on a cooking tray covered with foil, season with salt and pepper, and roast for 10 minutes. Take the breast out of the oven and let cool. Remove skin from the duck and cut into bite size. Set aside.
- Cook the aromatics: In a medium size pot over medium/high heat, add oil, ginger and garlic. Cook for a minute, add red curry paste, stir and cook for another minute.
- Add the coconut milk and vegetables: Slowly add coconut milk (while stirring), fish sauce, sugar and tomatoes, and stir well. Add green beans, duck and pineapples, and cook on low (simmer) for 10 minutes.
- Add the herbs and serve: Add the basil, turn off the heat and serve with rice.
Notes
Store the leftovers in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 404
- Sugar: 6.5g
- Sodium: 868mg
- Fat: 30.5g
- Saturated Fat: 22.9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12.9g
- Fiber: 1.8g
- Protein: 23.1g
- Cholesterol: 75.5mg
Oh, this is LOVELY! This looks like something I must try. The recipe is great and I loved the picture!!
http://cosmopolitancurrymania.blogspot.in/
Looks delicious, Caroline. Enjoy your duck cooking adventure!