Duck Curry - Cari Vit (Vietnamese Style) Recipe

Name: Duck Curry - Cari Vit (Vietnamese Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 2 pieces gingerroot, peeled; 2 stalks lemongrass, thinly sliced; 6 garlic cloves; 1/4 teaspoon salt; 1 teaspoon fresh ground black pepper; 2 fresh hot red chili peppers, as -serranos, seeded & stemmed; 2 teaspoons red curry paste, see recipe; 3 lbs duck, coarse chopped; 1/2 cup corn oil or 1/2 cup peanut oil; 2 2 lbs potatoes, peeled and cubed or 2 lbs yams; 2 bay leaves or 2 curry leaves; 1/2 cup thin coconut milk; 1/2 cup water; 1 cup thick coconut milk; 1 teaspoon sugar; 1/2 cup green onions (to garnish) or 1/2 cup cilantro, -leaves (to garnish); steamed rice or French bread

Servings: persons

1 large onion, chopped
2 pieces gingerroot, peeled
2 stalks lemongrass, thinly sliced
6 garlic cloves
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
2 fresh hot red chili peppers, as -serranos, seeded & stemmed
2 teaspoons red curry paste, see recipe
3 lbs duck, coarse chopped
1/2 cup corn oil or 1/2 cup peanut oil
2 2 lbs potatoes, peeled and cubed or 2 lbs yams
2 bay leaves or 2 curry leaves
1/2 cup thin coconut milk
1/2 cup water
1 cup thick coconut milk
1 teaspoon sugar
1/2 cup green onions (to garnish) or 1/2 cup cilantro, -leaves (to garnish)
steamed rice or French bread

1
Blend onion, ginger, sliced lemongrass, garlic, salt, black pepper,.
2
chiles and Red Curry Paste to a puree.
3
In large bowl combine puree with duck and marinate, covered for 2-6 hours. Heat half of the oil in large skillet for 2 minutes, then add taro root or potatoes or yams and fry for about 3 minutes. Drain on paper towels.
4
Add remaining oil to skillet, heat and add chicken with its marinade. Stir-fry for 5 minutes. Add minced lemongrass, leaves, fried taro, thin coconut milk and water and mix.
5
Bring to boil, lower heat, cover and simmer for 20 minutes.
6
Gently add thick coconut milk and sugar and simmer uncovered for 3 minutes before serving.
7
Serve with steamed rice or a loaf of french bread.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large onion, chopped, 2 pieces gingerroot, peeled, 2 stalks lemongrass, thinly sliced, 6 garlic cloves, and more.

Yes, Duck Curry - Cari Vit (Vietnamese Style) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Curry - Cari Vit (Vietnamese Style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions