Food Recipes

Red Curry with Roasted Duck

Red Curry with Roasted Duck is a popular dish in Thailand, especially in the West. This dish is usually always present and is one of the mainstays in Thai restaurant menus, besides Tom Yum, Papaya Salad, and of course Pad Thai.

Red Curry With Roasted Duck
Red Curry With Roasted Duck

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This Duck Red Curry dish itself is a duck cooked with coconut milk mixed with Red Curry paste, chicken stock, fish sauce, palm sugar, and salt. This dish makes this dish has a spicy, sweet, sour, and savory taste that mixes together. Especially with the addition of Red Spur chili, pineapple, lychee, cherry, eggplants, basil, and lime leaves, making it even more flavorful and bold.

This dish may not be far from the usual soup preparations. What distinguishes it is the use of Red Curry pasta which gives this dish a spicy and sour taste. Usually, this dish is a dish made by Thais for special occasions such as dinner parties.

Ingredients Red Curry Paste Thailand:

Red Curry Paste Thailand is made from ingredients such as roasted coriander and cumin seeds, grated galangal, large red chilies, red bird’s eye chilies, grilled shrimp paste, garlic, shallots, lime leaves, lemongrass stalks, coriander or celery, salt and white pepper powder to taste. Since this curry paste has a fairly dense red color, it is necessary to use large amounts of large red chilies.

Well, Red Curry pasta itself is widely used to make several soup recipes or other dish preparations. One of them is Red Curry with Roasted Duck. Let’s take a peek at the recipe.

Red Curry with Roasted Duck

Recipe by Clara LarksonCourse: Main Course, SoupsCuisine: Thai
Servings

1

servings
Prep time

20

minutes
Cooking time

30

minutes

Red Curry with Roasted Duck is a popular dish in Thailand, especially in the West. This dish is usually always present and is one of the mainstays in Thai restaurant menus, besides Tom Yum, Papaya Salad, and of course Pad Thai.

Ingredients

  • 200g roasted duck, sliced to bite-size pieces

  • 1 Red Spur chili, sliced

  • 1 cup coconut milk

  • 1 cup chicken stock or water

  • ¼ cup pineapple, sliced into bite-size pieces

  • ¼ cup lychee, de-seeded, fresh or canned

  • ¼ cup cherry tomatoes

  • ¼ cup Thai eggplants, quartered

  • 3 tablespoon Gang Phed Red Curry paste

  • 2 tablespoon fish sauce

  • 1 teaspoon palm sugar

  • ½ teaspoon sea salt

  • a handful of Thai sweet basil leaves

  • 3 Kaffir lime leaves, thinly sliced

Directions

  • Heat the vegetable oil in a skillet over medium heat. Enter ¼ cup coconut milk. Add the Gang Phed Red Curry paste and saute until fragrant. Add 2 more tablespoons of coconut milk and keep stirring to fry the pasta until the red oil sizzles and separates from the pasta. Add the remaining coconut milk and broth or water and mix well. Let it boil.
  • Then put the duck together with eggplant, pineapple, cherry tomato, lychee. Stir and let it boil. Add fish sauce, palm sugar, and to taste. Add the cayenne pepper, basil leaves, and kaffir lime leaves, stir until the spices are wilted.
  • Transfer to a bowl, serve and enjoy warm.

Enjoy Red Curry with Roasted Duck with Marble Mocha Macchiato.

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