Thai Roast Duck Curry (แกงเผ็ดเป็ดย่าง)

Serves: 6

What you need

  • 600g Roast duck, boneless, sliced.
  • 3 portions Red curry paste (see recipe here)
  • 400 ml Coconut milk
  • 4 Tbsp Oil
  • 100 ml Water
  • 140g Bamboo shoots
  • 260g Pineapple chunks
  • 6 Cherry tomatoes
  • 4 Tbsp Fish sauce
  • 2 tsp Sugar
  • 5 Kaffir lime leaves, rip off the leafy bits and discard the stalk
  • 5 sprigs Basil

Note: If you’re using store-bought curry paste, use 6-serving equivalent amount as per packet instruction, and taste before adding any fish sauce as they tend to be quite salty already.

How to put this together

  1. Heat oil in a pan over medium heat, add curry paste. Fry until fragrant.
  2. Add coconut milk + water. Bring to boil.
  3. Add bamboo shoots + pineapple chunks + cherry tomatoes + fish sauce + sugar.
  4. Taste & season.
  5. Add duck + kaffir lime leaves.
  6. Taste & season. Note: You may want to add more water to achieve your preferred consistency.
  7. Simmer for 5 mins.
  8. Add basil leaves. Mix through.
  9. Serve immediately with steamed rice.
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