Duck Red Curry

cooking time :

10-15 MIN

serving :

10-15 MIN

August 4, 2020

ingredients

• 70g BE red curry paste
• 400ml BE coconut cream
• 300g roasted duck (sliced)
• 2 Tbsp vegetable oil
• 100 ml of chicken stock (or water)
• 10 pces of red grapes or lychees
• 120g pineapple (diced)
• 4 pces cherry tomatoes
• 1/2 Tbsp sugar
• 1 Tbsp BE fish sauce
• 2 kaffir lime leaves (optional)
• 1 handful of Thai sweet basil leaves (optional)

Optional : sweet basil and serrano chilies for garnish

Duck Red Curry

cooking steps

STEP 1

Heat 2 Tbsp. of oil in a sauce pan and stir-fry Red curry paste until aroma develops and lower the heat.

STEP 2

Add half of the coconut cream, stir and bring to a boil.

STEP 3

Add the remaining coconut cream and 100ml of water. Bring to a boil.

STEP 4

Add the sliced duck, fruits and optional herbs if available.

STEP 5

Season to taste with fish sauce and sugar.

STEP 6

Simmer until cooked through and garnish the dish with sliced red chilies and sweet basil before serving. Serve hot with steamed Thai jasmine rice.

Chef s Tip

For a vegan curry, replace the duck with tofu or tempeh and use light soya sauce instead of fish sauce for seasoning. Red curry also pairs nicely with chicken and fish.

Feel free to modify the recipe by using different local & seasonal vegetables available near you.
If you are using canned fruits (lychees or pineapple), do not pour the syrup into the curry and do not add sugar for seasoning as the fruits will balance the taste.