Thai Red Curry with Duck

Thai Red Curry with Duck


1 person made this

This spectacular Thai red curry recipe makes use of a whole barbecued duck which you can buy at Chinatown. They will even cut it up for you if you ask.

Serves: 4 

  • 1/4 cup red curry paste
  • 1 (400ml) tin coconut milk
  • 1/2 cup chicken stock
  • 2 kaffir lime leaves, torn
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1/3 cup Thai basil leaves
  • 1 whole (1 kg) barbecued duck, cut into pieces
  • 1 (565g) tin lychees, drained
  • 1 (225g) tin bamboo shoots, drained
  • 3 red chillies, thinly sliced

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat the curry paste in a large saucepan until fragrant. Add coconut milk, stock, lime leaves, fish sauce and lime juice and bring to a simmer. Simmer 5 minutes.
  2. Keeping a few basil leaves aside for garnish, add remaining basil, duck, lychees and bamboo shoots. Simmer 5 minutes or until heated through.
  3. Serve sprinkled with sliced chillies and remaining basil leaves.

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