Ingredients
Red Curry Paste
- 3-4 red Thai bird's eye chilies (adjust to taste)
- 3 garlic cloves
- 2 shallots
- 1 lemongrass stalk white part only, thinly sliced
- 1 thumb-sized piece of galangal (or ginger if unavailable), peeled and sliced
- 1 lime zest
- 1 coriander seeds
- 1/2 cumin seeds
- 1/2 shrimp paste (optional)
- 1 paprika
- 1/2 salt
Duck Curry
- 400 g boneless duck breast or duck leg meat cut into bite-sized pieces
- 400 ml coconut milk
- 2-3 tbsp red curry paste to taste
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 eggplant cut into chunks
- 2 lime leaves torn into pieces (or 1 tsp lime zest)
- 1/2 tbsp fish sauce to taste
- 1 tsp palm sugar (or brown sugar)
- 1/2 tbsp vegetable oil
- fresh Thai basil leaves for garnish
Instructions
- In a mortar and pestle, grind the coriander seeds and cumin seeds until fine.
- Add the chilies, garlic, shallots, lemongrass, galangal, lime zest, shrimp paste (if using), paprika, and salt.
- Pound and grind all the ingredients together until you have a smooth paste. Alternatively, you can use a food processor to make the paste.
- Heat a large wok or skillet over medium-high heat and add the vegetable oil.
- Add the red curry paste and stir-fry for a couple of minutes until fragrant.
- Add the duck pieces and stir-fry for about 3-4 minutes until they start to brown.
- Add the sliced red and green bell peppers, and eggplant to the wok. Stir-fry for another 2-3 minutes.
- Pour in the coconut milk and add the torn lime leaves (or lime zest).
- Reduce the heat to low and simmer for about 10-15 minutes, or until the duck is cooked through and the vegetables are tender.
- Season the curry with fish sauce and palm sugar. Adjust the seasoning to your taste by adding more fish sauce for saltiness or palm sugar for sweetness.
- Once the duck is tender and the flavors have melded together, remove the curry from the heat.
- Serve the Thai Red Duck Curry hot, garnished with fresh Thai basil leaves.Enjoy your delicious Thai Red Duck Curry with steamed jasmine rice!
Nutrition Facts
Thai red duck curry
Amount per Serving
Calories
415
% Daily Value*
Fat
28
g
43
%
Saturated Fat
20
g
125
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
78
mg
26
%
Sodium
265
mg
12
%
Potassium
1049
mg
30
%
Carbohydrates
22
g
7
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
25
g
50
%
Vitamin A
2775
IU
56
%
Vitamin C
127
mg
154
%
Calcium
70
mg
7
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.