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Thai Red Duck Curry

Red Duck Curry Thai recipe
Credit: Whisk Media Group
Recipe by: Street Kitchen
Average: 4.5 (20 votes)
80 Collected
Prep:  5 minutes
Cook:  40 minutes
Serves:  4
Exquisite Thai Red Duck Curry made with pineapple, cherry tomatoes and authentic red curry spices and coconut. Serve with rice and roti for a fragrant meal ready in just 45 minutes.

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Thai Red Duck Curry
  1. Brush 1 tablespoon of oil over duck breast and season. Heat a non-stick frying pan over a medium-high heat. When hot add duck breast, skin-side down. Cook for 3 minutes or until skin is golden and crisp. Turn and cook for 3 minutes or until just cooked through. Transfer to a plate. Cut into 3cm pieces
  2. Heat remaining oil in pan over medium heat and add onion and cook for 4 minutes or until softened. Add dry spice sachet and flash fry for 5 seconds
  3. Stir in Red Thai Curry paste, coconut milk, and 1/2 cup water. Bring to the boil and simmer for 2 minutes. Add pineapple, tomatoes and duck. Simmer for 10 minutes or until duck is warmed through and sauce thickens
  4. Spoon rice into serving bowls. Top with curry and garnish with basil leaves, and sliced chilli

Reviews for Thai Red Duck Curry

Average: 4.5 (20 votes)