Prepare to tantalize your taste buds with an extraordinary culinary journey that will transport you straight to the vibrant streets of Thailand! This Red Duck Thai Curry is not just a meal; it's a sensory explosion that combines tender duck, creamy coconut milk, and the perfect balance of spicy and aromatic red curry paste. Whether you're a seasoned home chef or an adventurous foodie looking to impress, this recipe promises to deliver restaurant-quality flavors right in your own kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 500g duck breast, sliced
- 400ml coconut milk
- 2 tablespoons red curry paste
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons fish sauce
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Slice the duck breast into thin strips, and set aside. Slice the bell pepper and zucchini into bite-sized pieces. Have the coconut milk and red curry paste ready for use.
- In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the sliced duck breast. Sear the duck for about 5-7 minutes, or until it is browned on the outside and just cooked through. Stir occasionally to ensure even cooking.
- Once the duck is cooked, reduce the heat to medium. Add the red curry paste to the skillet, stirring well to coat the duck evenly. Cook for about 2 minutes until the paste becomes fragrant.
- Pour in the coconut milk, stirring to combine with the duck and curry paste. Bring the mixture to a gentle simmer.
- Add the sliced bell pepper and zucchini to the skillet. Stir to combine, and let the curry simmer for an additional 10-15 minutes, allowing the vegetables to soften and the flavors to meld. Stir occasionally to prevent sticking.
- After simmering, add the fish sauce to the curry. Taste and adjust seasoning if needed, adding more fish sauce for saltiness or more red curry paste for heat.
- Once everything is cooked and the vegetables are tender, remove the skillet from heat. Serve the red duck Thai curry hot, garnished with fresh basil leaves.
- This dish pairs beautifully with jasmine rice or steamed rice. Enjoy your flavorful red duck Thai curry!
Tips
- Choose Quality Duck: Select fresh duck breast with a good amount of fat for maximum flavor and tenderness.
- Searing Technique: Ensure your skillet is hot before adding duck to achieve a beautiful golden-brown exterior while keeping the meat juicy.
- Curry Paste Tip: Toast the red curry paste briefly in the pan to release its aromatic oils and intensify the flavor profile.
- Coconut Milk Trick: Use full-fat coconut milk for a richer, more luxurious curry sauce.
- Vegetable Timing: Add vegetables towards the end of cooking to maintain their texture and vibrant colors.
- Seasoning Balance: Taste and adjust fish sauce and curry paste gradually to achieve the perfect flavor balance.
- Fresh Herbs Matter: Use freshly torn basil leaves just before serving to add a bright, aromatic finish to your dish.
- Serving Suggestion: Pair with jasmine rice to soak up the delicious curry sauce and complete your Thai culinary experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 10g
Protein: 35g
Fat: 32g
Saturated Fat: 22g
Cholesterol: 110mg
