Thai Red Duck Curry (Thai Coconut Milk Red Curry with Crispy Duck)
Thai red duck curry marries the deep, fatty richness of duck breast with the pungent heat of red curry paste, all smoothed by coconut milk into a velvety, rust-colored sauce. The duck is cooked skin-side down first without any added oil, rendering its fat and crisping the skin before being sliced into bite-sized pieces. The curry paste is fried in a separate pot until fragrant, then coconut milk is added gradually and seasoned with fish sauce and palm sugar to achieve a balance of salty, sweet, and spicy. Bamboo shoots and red bell pepper are simmered in the sauce, the shoots providing a snappy crunch and the pepper a mild sweetness that complements the duck. Thai basil is stirred in at the very end, wilting just enough to release its distinctive aroma without losing its color. The finished curry is substantial and aromatic, with each serving delivering layers of flavor from the rendered duck fat, the fermented chili paste, and the coconut base.
Adjust Servings
Instructions
- 1
Score duck skin and lightly season with salt.
- 2
Render duck skin side down in a pan, then slice into bite-size pieces.
- 3
Heat 1 tbsp oil and fry curry paste over medium heat until fragrant.
- 4
Add coconut milk gradually, then season with fish sauce and palm sugar.
- 5
Add duck, bamboo shoots, and bell pepper; simmer for 8 minutes.
- 6
Stir in Thai basil just before turning off the heat.
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Nutrition (per serving)
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