Thai Red Curry with Duck is a beloved dish that showcases the harmony of flavors typical in Thai cuisine. Combining tender duck with a rich and spicy red curry sauce, this dish is both luxurious and comforting. The use of coconut milk adds a creamy texture and balances the heat of the red curry paste, creating a dish that is both vibrant and satisfying. Its popularity stems from the perfect blend of sweet, savory, and spicy elements that make Thai food so enjoyable.
Servings: Serves 4 people
Appliances/Utensils:
Ingredients:
- 2 duck breasts, skin on
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 cup bamboo shoots, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup fresh Thai basil leaves
- 1 tablespoon vegetable oil
- Cooked jasmine rice, for serving
Instructions:
1. Slice the duck breasts thinly using sharp knives on a cutting board.
2. Heat the large frying pan over medium-high heat and add the vegetable oil.
3. Place the duck slices in the pan, skin-side down, and cook until the skin is crispy, about 5 minutes. Flip and cook for another 2 minutes. Remove from the pan and set aside.
4. In the same pan, add the red curry paste and sauté for 1 minute until fragrant.
5. Add the coconut milk, fish sauce, and palm sugar to the pan. Stir with a wooden spoon and bring to a simmer.
6. Add the bamboo shoots and bell peppers to the curry sauce. Cook for 5 minutes or until the vegetables are tender.
7. Return the duck slices to the pan and cook for an additional 2 minutes until heated through.
8. Stir in the Thai basil leaves and cook for another minute until wilted.
Tips and Suggestions:
- For a spicier curry, add more red curry paste or a few sliced Thai chilies.
- Substitute the duck with chicken or tofu for a different protein option.
- Use low-fat coconut milk for a lighter version.
Serving Suggestions:
Serve with cooked jasmine rice. Garnish with extra Thai basil leaves for added freshness.
Estimated Time:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes