Red Curry with Roasted Duck is popular on Thai restaurant menus mainly in the West. It's not the type of dish that Thai people would usually make in your own home but is great for a special event like a social gathering. If you want to create your personal curry paste with this dish then see our homemade Red Curry Paste recipe or you are short promptly, you could make use of a ready-made curry paste.
Ingredients
- 1 1/3 cup coconut cream. reserve two tablespoons (30ml) for garnish
- 2 1/4 cup coconut milk
- 6 oz (200g) roast duck, thinly sliced
- 1.76 oz (50g) red curry paste
- 3 tablespoons Thai fish sauce
- 1 tablespoon (20g) palm sugar
- 3 kaffir lime leaves. 2 torn into pieces, discarding the stem and 1 finely shredded (for garnish)
- 1 large eggplant, reduce 1/2 inch (1 cm) pieces
- 1 1/2 cup (5oz, 150g) fresh pineapple, reduce bite-sized pieces (1 " x 1.5 ")
- 6 small cherry tomato plants (4 oz, 100 grams)
- 10 seedless grapes (optional)
- 3/4 cup (1 oz, 30g) sweet tulsi leaves (reserve some for garnish)
Preparation
- Pour the coconut cream right into a wok or sauce pan and simmer for just two minutes, stirring constantly, before the coconut oil starts to separate out.
- Add some curry paste, fish sauce, palm sugar and torn kaffir lime leaves. Simmer for just two more minutes.
- Add some duck and eggplant. Provide a boil. Adding the coconut milk and simmer for five minutes.
- Add some pineapple and cherry tomato plants and simmer for just two minutes. Adding the grapes (if using) and sweet tulsi leaves. Switch off heat and serve garnished using the remaining kaffir lime leaves, sweet tulsi along with a couple of spoonfuls of thick coconut milk.
Thai Duck Curry
Coconut Cream
Prepare the coconut cream first before the oil starts to separate or even the cream looks thick and bubbly, then merge the curry paste.