Thai Red Duck Curry

Name: Thai Red Duck Curry
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 x Duck breasts, skin on; 1 tbsp Olive oil; 1 x Pineapple; 2 tsps Cumin seeds; 1 x Can coconut milk; 1/4 cup Thai red curry paste, preferably Mae Ploy; 2 x Fresh kaffir lime leaves; 2 x Red capsicum peppers; 1 tbsp Fish sauce, to taste; 1 tbsp Light brown sugar; 6 x Mixed green and red chillies; 8 x Cherry tomatoes; 8 x Green grapes; Handful of basil leaves

10 mins
easy
6

Recipe by

Jenny Lau

Ingredients

2 x Duck breasts, skin on
1 tbsp Olive oil
1 x Pineapple
2 tsps Cumin seeds
1 x Can coconut milk
1/4 cup Thai red curry paste, preferably Mae Ploy
2 x Fresh kaffir lime leaves
2 x Red capsicum peppers
1 tbsp Fish sauce, to taste
1 tbsp Light brown sugar
6 x Mixed green and red chillies
8 x Cherry tomatoes
8 x Green grapes
Handful of basil leaves

Shop our Christmas Poultry

Introduction

Curries in Thailand are made relatively quickly. This well known dish uses Chinese roast duck and adds it, thinly sliced, at the end of the cooking, however I love a slow cooked curry especially where duck is concerned.

Method

Chop the duck breast into bite size pieces, leaving the skin on.
Fry the duck breast pieces in the oil in a deep saucepan until browned all over. Set aside.
Add the curry paste and coconut milk to the saucepan, bringing to the boil and ensuring the paste has blended into a red sauce.
Return the duck to the sauce, along with the lime leaves, chopped capsicum peppers, fish sauce, and sugar.
Simmer for an hour and a half before adding chopped pineapple pieces, the chillies, tomatoes and grapes.
Garnish with basil leaves and serve with coconut rice.

Tip: Impress your guests by serving your curry in a pineapple boat.