Recipes - Thai

Thai Red Curry Duck
Thai Red Curry Duck Recipe


A delicious roast duck with red curry recipe that is both quick and easy. This spicy Thai red curry will keep you warm and satisfied! Try this Thai red curry duck recipe.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

4 duck breasts
salt
4 tbsp Valcom Red Curry Paste
1 tbsp oil
5 kaffir lime leaves (finely sliced)
1 tbsp Valcom Lemongrass (sliced)
2 cups chicken stock
400ml TCC Coconut Cream
1 tbsp Squid Brand Fish Sauce
steamed Asian greens (to serve)
fried basil leaves (to garnish)




Steps:
  1. Pat duck breasts dry with paper towel and score the skin with a sharp knife diagonally 3 -4 times. Season skin with salt. Heat a frying pan over a high heat for 2 mins; place the duck breast into the pan skin side down for 5 mins until skin is crisp and golden. Turn and cook for a further 4 mins. Remove and rest in a warm oven 150c.
  2. Heat oil in a shallow pan and stir fry the red curry paste for 1 min, stir in the kaffir lime leaves, lemongrass, master stock, coconut cream and fish sauce and simmer.
  3. Add the duck breast to the sauce and simmer for 10 mins.
  4. Serve sliced with steamed rice, Asian greens and garnish with fried basil leaves.

Notes: This curry is delicious with Chicken or Pork


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Thai Red Curry Duck

Thai Red Curry Duck

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A delicious roast duck with red curry recipe that is both quick and easy. This spicy Thai red curry will keep you warm and satisfied! Try this Thai red curry duck recipe.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

4 duck breasts
salt
4 tbsp Valcom Red Curry Paste
1 tbsp oil
5 kaffir lime leaves (finely sliced)
1 tbsp Valcom Lemongrass (sliced)
2 cups chicken stock
400ml TCC Coconut Cream
1 tbsp Squid Brand Fish Sauce
steamed Asian greens (to serve)
fried basil leaves (to garnish)

Instructions
  1. Pat duck breasts dry with paper towel and score the skin with a sharp knife diagonally 3 -4 times. Season skin with salt. Heat a frying pan over a high heat for 2 mins; place the duck breast into the pan skin side down for 5 mins until skin is crisp and golden. Turn and cook for a further 4 mins. Remove and rest in a warm oven 150c.
  2. Heat oil in a shallow pan and stir fry the red curry paste for 1 min, stir in the kaffir lime leaves, lemongrass, master stock, coconut cream and fish sauce and simmer.
  3. Add the duck breast to the sauce and simmer for 10 mins.
  4. Serve sliced with steamed rice, Asian greens and garnish with fried basil leaves.

Notes: This curry is delicious with Chicken or Pork

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