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
The duck breast is cooked slowly skin side down to render out its fat before it meets the curry, so the browned skin still tastes of the pan even in a rich coconut red curry.
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Bamboo shoots, red pepper and Thai basil go in with it.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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