Thai Red Duck Curry (Thai Coconut Red Curry with Duck)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Thai red duck curry simmers seared duck breast with bamboo shoots and red bell pepper in a coconut sauce seasoned with red curry paste, fish sauce, and palm sugar.
Read more
Pat 500 g duck breast dry and score the skin shallowly without cutting into the meat. Place it skin side down in a cold pan and cook over medium low heat for 8 to 10 minutes so the fat renders gradually. Pour off the rendered fat, turn the duck, and cook the other side for 1 to 2 minutes. Rest for 5 minutes and cut it into bite size pieces. Heat 1 tablespoon cooking oil in a separate pot and cook 3 tablespoons red curry paste over medium heat for 1 to 2 minutes. Before the paste scorches, pour in 500 ml coconut milk gradually and stir until smooth. When the edges bubble, add 2 tablespoons fish sauce and 1 tablespoon palm sugar. Add the duck, 150 g bamboo shoots, and 120 g red bell pepper, then simmer gently for 8 minutes. Check the thickest duck piece and continue cooking until its center reaches at least 74C. Add 20 g Thai basil while the pepper still holds its shape, stir only until the leaves wilt, and remove the pot from the heat.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Pat 500 g duck breast dry, then score the skin shallowly without cutting into the meat.
Prepare the bamboo shoots and red bell pepper in bite size pieces.
- 2Control
Place the duck skin-side down in a cold pan and cook over medium-low heat for 8 to 10 minutes.
Pour off excess rendered fat, then turn the duck and cook only 1 to 2 minutes more.
- 3Finish
Rest the duck on a board for 5 minutes before cutting it into bite size pieces.
The seared duck will finish cooking in the sauce during the final simmer.
- 4Control
Heat 1 tbsp cooking oil in a pot and fry 3 tbsp red curry paste over medium heat for 1 to 2 minutes.
When it darkens and the oil turns red, continue before the paste scorches.
- 5Season
Pour in 500 ml coconut milk gradually, stirring to loosen the curry paste into a smooth sauce.
When the edges begin to bubble, add 2 tbsp fish sauce and 1 tbsp palm sugar, then lower the heat.
- 6Control
Add the duck, 150 g bamboo shoots, and 120 g red bell pepper, then simmer gently for 8 minutes.
When the thickest duck piece reaches at least 74C at the center, stir in 20 g Thai basil just to wilt.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Duck skin cooked for 8 to 10 minutes in a cold pan to render the fat gradually
- Finish cue
- Add the duck, 150 g bamboo shoots, and 120 g red bell pepper, then simmer gently for 8 minutes.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 9 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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