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Red Curry with Roast Duck
Red Curry with Roast Duck
Thai red curry with roast duck combines aromatic chili paste, creamy coconut milk and sweet accents such as pineapple or tomatoes.
⏱ 45 minCooking Time♧ 2 servingsServings✦ IntermediateDifficulty
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THAI FOOD JOURNAL RECIPE
About This Dish
Thai red curry with roast duck combines aromatic chili paste, creamy coconut milk and sweet accents such as pineapple or tomatoes.
Prepare all ingredients before you start. Taste and adjust seasoning as you cook, using fresh produce and safe cooking temperatures for meat and seafood.
Step-by-Step Instructions
- Remove excess bones from cooked roast duck and slice into serving pieces.
- Prepare pineapple pieces, tomatoes, Thai basil and torn makrut lime leaves.
- Heat coconut cream and fry red curry paste gently until fragrant.
- Pour in remaining coconut milk and bring to a gentle simmer.
- Add pineapple and tomatoes and cook briefly to soften them.
- Add roast duck only long enough to heat thoroughly without drying out the meat.
- Season with fish sauce and palm sugar, then fold in basil and lime leaves.
- Serve steaming hot over jasmine rice.
Chef’s Cooking Tips
Because the duck is already cooked, adding it near the end keeps the slices succulent.
