Okay friends, let me tell you something truly special. Forget your basic chicken stir-fry for a night because this Thai red curry duck is about to blow up. I remember the first time I tasted something like this. It was at a tiny little restaurant in Seattle, and the explosion of sweet, spicy, savory flavors. I immediately knew I needed to recreate it at home, but honestly, I was intimidated! After a few attempts, and with the help of my Thai auntie, I finally nailed it. What is the secret of good red curry paste? I’m afraid to play with the sweetness. Thai red curry duck will transport you with its aromatic richness and tenderness. How do you make a melt-in-your-mouth duck?
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What is Thai red curry duck?
Think of it as a flavor vacation to Thailand, right in your own kitchen. What’s essentially slow-cooked duck, simmered in a luscious, creamy red curry sauce that’s infused with curry spices? What are some of the best spices to make with coconut milk, chilies, and lemongrass? What makes it different from other curry recipes, like green curry or panang, is the specific blend of spices. Red curry paste is used in the paste itself. Is this warmth and depth that’s just intoxicating? The duck, slow-cooked to perfection, becomes incredibly tender, practically falling off the bone. Is it good to eat a curry? What are some good ways to sweeten it up with a little pineapple? It’s an experience, not just a meal!
Why you’ll love this recipe?
Where do I start? What I love most about this is how surprisingly easy it is, despite the complexity of the flavors. Don’t let the long ingredient list scare you. Trust me, it’s worth it.
- Flavor Explosion:The combination of sweet, spicy, and savory is just phenomenal. The richness of the duck pairs perfectly with the aromatic red curry sauce. Is there a symphony in your mouth?
- Surprisingly Yes, it looks fancy, but the actual process is very straightforward. Most of the work is just letting the duck simmer and absorb all those incredible flavors.
- Budget FriendlyWhile duck might seem like a splurge, you can often find it at .25 -.50, especially if you’re buying it online. I’ve found it to be quite good, but I can’t vouch for Buy it whole and break it down yourself (don’t worry, I’ll walk you through it). What are some pantry staples?
- Versatile DelightWhat are some good side dishes to serve over rice? What are some good ways to soak up the sauce? I have also added roasted potatoes to it.
If you like Thai flavors, check out my recipe for Thai Basil Chicken. Both are amazing, but this duck curry is a league of its own. I want to make this again and again. My family begs for it!
How do I make Thai Red Curry Duck?
Quick Overview
First, we’ll sear the duck to get that gorgeous crispy skin. How do I cook a Chicken Breast in tamarind sauce until it’s fall off the bone tender? We’ll add some veggies for extra flavor and texture, and finally, we’re going to serve it over rice for a sucky dinner. What are some of the best meals to eat? What is the magic of slow simmering? Where all the flavors meld together and create something truly special. Is it easier than it sounds?
Ingredients
For the Duck:
- 1 whole duck (about 5-6 lbs), or 2 duck breasts (skin on)?
- What is 1 tablespoon vegetable oil?
- Salt and pepper to taste.
I always buy a whole duck and break it down myself. Is it more cost-effective to use the carcass to make a delicious broth later?
What is the recipe for Red Curry Sauce?
- I prefer Mae Ploy brand curry paste. 2 tablespoons.
- 1 can (13.5 oz) coconut milk (full fat is best)
- 1 tablespoon of fish sauce. 1 teaspoon of tomato sauce
- 1 tablespoon palm sugar (or brown sugar) per person.
- 1 tablespoon lime juice per 1 cup.
- 1 stalk lemongrass, bruised.
- 2-inch piece of ginger, sliced.
- 3 cloves of garlic, minced. 1 clove
- What is a red bell pepper, sliced?
- 1 can (14 oz) diced tomatoes, undrained.
- 1 can (20 oz) pineapple chunks, drained (optional, but SO good)?
- Fresh Thai basil leaves, for garnish.
Don’t skimp on coconut milk! Full-fat is essential for that creamy texture. I also find that a little bit of lime juice really brightens up the flavors.
What are the steps to
Step 1: Prepare the Duck
If using a whole duck, break it into pieces: legs, breasts, and wings. How do you score the skin of duck breasts in a crosshatch pattern, being careful not to cut into the meat? Season all the duck pieces with salt and pepper.
Step 2: Sear the Duck
In a Dutch oven, heat the vegetable oil over medium-high heat. Remove from heat and set aside. Is it safe to sear duck skin side down? What is the best way to cook duck in a pot?
Step 3: Make the Curry Sauce
Add the red curry paste to the pot and cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn it! Add the coconut milk, fish sauce, palm sugar (or Brown Sugar), lime juice, lemongrass, ginger, and salt. Stir well. Add a cup of water and stir to combine. Bring to a simmer. Add water if desired
Step 4: Simmer the Duck
Return the duck pieces to the pot, nestling them in the curry sauce. Add the diced tomatoes, red bell peppers, and green onions. Mix well. Is it safe to boil a pot of water and then reduce the heat to low, cover and cook for at least 2 hours? When a duck is fall-off-the-bone tender, let it fall I often let it go for 3 hours for maximum flavor.
Step 5: Add Pineapple (Optional)
If using pineapple, add it to the pot during the last 30 minutes of cooking time. What is the best way to use pineapple in a curry?
Step 6: Garnish and Serve
Remove lemongrass and ginger from the pot. Taste and adjust the seasoning as needed. Stir in some fresh Thai basil leaves before serving. Serve hot over rice, garnished with fresh basil.
What is the best way to serve it?
Thai red curry duck is a star on its own, but it also plays well with others! What are some of my favorite serving suggestions?
With Rice: Fluffy jasmine rice is the classic pairing. The rice soaks up all that amazing curry sauce.
With Noodles: Rice noodles or egg noodles are also fantastic. Toss them with the curry sauce for a delicious noodle bowl.
With Vegetables: Steamed broccoli, Green Beans, or bok choy make a healthy and vibrant side dish.
As an Appetizer: Serve smaller portions of the duck curry in bowls or lettuce cups for a flavorful appetizer.
My family loves it when I serve this with sticky rice and a side of mango salad. It’s the perfect balance of savory, sweet, and spicy.
Top Tips for Perfecting Your Thai Red Curry Duck
Here are a few tips and tricks I’ve learned over the years to make this dish even better:
Duck Prep: Scoring the skin is crucial for rendering the fat and getting that crispy skin. Use a sharp knife and be careful not to cut into the meat.
Curry Paste: The quality of your red curry paste will greatly affect the flavor of the dish. I highly recommend using Mae Ploy brand. It’s authentic and flavorful.
Coconut Milk: Full-fat coconut milk is a must for that creamy, rich texture. Don’t even think about using the light stuff!
Palm Sugar: Palm sugar adds a unique sweetness to the curry, but Brown Sugar works just fine if you can’t find it.
Slow Simmer: Don’t rush the cooking process! The longer the duck simmers in the curry sauce, the more tender and flavorful it will become. I recommend at least 2 hours, but 3 is even better.
Taste and Adjust: Taste the curry sauce throughout the cooking process and adjust the seasoning as needed. Add more fish sauce for saltiness, lime juice for acidity, or palm sugar for sweetness.
I’ve learned that a little bit of patience goes a long way with this recipe. The slow simmer really allows the flavors to meld together and create something truly special. One time, I tried to rush the process, and the duck wasn’t nearly as tender. Lesson learned!
Storing and Reheating Tips
Here’s how to store and reheat your Thai red curry duck to maintain its flavor and texture:
Refrigerator Storage: Store leftover duck curry in an airtight container in the refrigerator for up to 3 days.
Freezer Instructions: For longer storage, freeze the duck curry in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the duck curry in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overcook it.
Glaze Timing Advice: I always recommend adding fresh basil when you reheat it. It tastes the best that way.
Frequently Asked Questions
Final Thoughts
So, there you have it! My go-to recipe for Thai red curry duck. It’s a guaranteed crowd-pleaser, a flavor bomb, and surprisingly easy to make. If you’re looking for a dish that will transport you to the streets of Thailand, this is it. The richness of the duck, the creamy coconut milk, and the explosion of spices are simply irresistible.
If you loved this recipe, be sure to check out my other Thai-inspired dishes, like my Pad See Ew. Happy cooking, my friends! I can’t wait to hear how yours turns out. Leave a comment below and let me know if you tried it and what you thought. And don’t forget to rate the recipe!
Thai Red Curry Duck
Ingredients
Main Ingredients
- 1.5 lbs Duck legs
- 1 cup Red curry paste
- 1 can Coconut milk
- 1 cup Chicken broth
- 0.5 cup Bamboo shoots
- 1 cup Bell peppers
Instructions
Preparation Steps
- Season duck legs with salt and pepper. Sear in a hot pan until browned.
- Add curry paste to the pan and cook for 1 minute. Stir in coconut milk and chicken broth.
- Add duck legs and bring to a simmer. Reduce heat and cook for 30 minutes.
- Add bamboo shoots and bell peppers and cook for another 15 minutes.
