Thai-Style Duck Red Curry

A fragrant Thai curry featuring homemade red spice paste, seared duck breast, coconut milk, and tender baby aubergines.

Asian Duck Spicy Curry Coconut Milk

Estimated Nutrition

Calories

713.6

kcal / serving

2854.4 kcal total

Carbs

40.5g

per serving

162 g total

Fat

48.1g

per serving

192.4 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

or brown sugar

CondimentsSauces

splash

Thai Fish Sauce

nam pla

Fruits

piece

Lime

cut into wedges

GrainsCereals

portion

Thai Sticky Rice

cooked

Liquids

250

Chicken Stock

400

Coconut Milk

one can

Meat

piece

Duck Breast

NutsSeeds

piece

tsp

tsp

tbsp

crushed

stalk

Lemongrass

chopped

piece

Kaffir Lime Leaf

pinch

Cinnamon

ground

pinch

Turmeric

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

bunch

Coriander

leaves, chopped

OilsFats

splash

Chilli Oil

Vegetables

piece

Red Chilli

seeds removed, chopped

piece

Shallot

chopped

2.5

Ginger Root

peeled and chopped

piece

Spring Onion

finely sliced

piece

Red Pepper

seeds removed, sliced

piece

Baby Aubergine

halved and optionally griddled

Method

Blend ground spices with chilli, shallots, garlic, ginger, lemongrass, lime leaves, cinnamon, turmeric, fish sauce, oil, and sugar.

Score duck skin and cook skin-side down in a cold pan over medium heat for 5 minutes.

Turn duck to brown the other side and remove from pan to keep warm.

Cook one tablespoon of curry paste in the duck fat until fragrant.

Add 250ml stock and 400ml coconut milk to the pan and bring to a boil.

Slice the duck breasts thinly and add them to the liquid to simmer for 3 minutes.

Dry-fry peppercorns, cumin, and coriander seeds for 5 minutes then grind.

Add spring onions, red pepper, and aubergines and cook for 5 minutes until soft.

Serve curry over rice and garnish with coriander and lime wedges.