Sunday, January 23, 2011

Thai Red Duck Curry

Thai red curry are one of my favourite curries : ) Team that with roasted duck (at any chinese restaurant) and you have yourself one of the best Thai curries you'll ever taste hehe!! and im not joking :D

This is the recipe I use, feel free to vary the amount of curry paste you use as everyone's taste is different, I like really flavoursome and spicy curries!!

Red Duck Curry

1/2 a roast duck, sliced into small pieces (smaller then in the picture)
1/2 a pumpkin, cut into 2cm cubes
4 cups of coconut milk
1 cup of water
4-5 tbs of red curry paste
1 tbsp of palm sugar
2 tbsp of fish sauce
1 red chilli
150g of pineapple pieces
10 lychees
Red chilli and Thai Basil leaves to garnish
Steamed Jasmine rice to serve

  1. Bring half of the coconut milk to a gentle boil in a large pot. Add the curry paste and stir to break the paste up for about 5 minutes. Add the remaining coconut milk, stir and simmer.
  2. Add the palm sugar and stir well to dissolve.
  3. Next, add the pumpkin and about half a cup to a cup of water. Cover and simmer for about 5-10 minutes or until the pumpkin is soft.
  4. Now add the sliced duck and the fish sauce. Stir gently and simmer for another 5 minutes.   
  5. Add the pineapple pieces and chilli and stir well.
  6. After about 5 minutes, taste the curry and see if you need any more fish sauce or palm sugar.
  7. Next, add the lychee pieces and stir well.
  8. Serve the curry in bowls with rice and garnish with basil leaves and chilli.
I hope you enjoy this dish as much as I did!!

Until next time my friends,
Happy eating
Fat Pom Pom