Thai Red Duck Curry
A rich and aromatic Thai red curry dish featuring tender duck meat simmered in a spicy, coconut-based sauce with lemongrass, kaffir lime leaves, and Thai basil.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lbs duck breast or duck legs, skin on
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste (preferably Thai-made)
- 1 can coconut milk (13.5 oz / 400ml)
- 1 cup chicken or duck stock
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 2 leaves kaffir lime leaves, torn
- 1 medium red bell pepper, sliced
- 1 medium eggplant, cubed
- 1 cup green beans, trimmed and halved
- 0.25 cup fresh Thai basil leaves
- 1 red chili, sliced optional, for extra heat
Instructions
Preparation Steps
- Pat the duck dry and score the skin in a crosshatch pattern without cutting into the meat. Heat oil in a large pan over medium-high heat and sear duck skin-side down until crispy, about 8–10 minutes. Flip and cook briefly on the other side, then transfer to a plate.
- Reduce heat to medium. Add red curry paste and stir-fry for 1–2 minutes until fragrant. Pour in half of the coconut milk and stir well to create a smooth base.
- Return duck to the pan, nestling it into the sauce. Add lemongrass, kaffir lime leaves, and stock. Bring to a gentle simmer, cover, and cook for 20 minutes.
- Remove duck from the pan and set aside. Stir in remaining coconut milk, fish sauce, and sugar. Add bell pepper, eggplant, and green beans. Simmer uncovered for 10–12 minutes until vegetables are tender.
- Slice the cooked duck and return to the curry. Stir in Thai basil and sliced chili if using. Adjust seasoning with more fish sauce or sugar as needed.
- Serve hot over steamed jasmine rice.
Notes
For best results, use high-quality Thai red curry paste and fresh herbs. Serve immediately while hot.