Red Duck Curry Recipe

Name: Red Duck Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 dried, long red chiles, rehydrated in hot water until soft; 3 tablespoons chopped red onion; 3 tablespoons chopped garlic; 1 tablespoon chopped galangal; 2 tablespoons chopped lemongrass; 2 tablespoons chopped kaffir lime rind; 1 coriander root; 1/2 tablespoon ground cumin powder; 1 tablespoon ground coriander powder; 1 tablespoon shrimp paste; 3 fresh long red chiles; 1 cup cooking oil; 2 tablespoons cooking oil; 4 tablespoons red curry paste; 1 1/2 cups coconut milk; 10 ounces boneless roasted duck, cut into bite-sized pieces; 4 ounces apple eggplants; 4 ounces pea eggplants; 10 sweet Kris tomatoes, roughly chopped; 4 pineapples, cut into chunks; 4 lychees, fresh or canned; 2 tablespoons fish sauce; 1 tablespoon sugar; 1 long red chili; 1 1/2 ounces sweet basil leaves; 6 kaffir lime leaves; Steamed jasmine rice, for serving, optional

Servings: persons

40 dried, long red chiles, rehydrated in hot water until soft
3 tablespoons chopped red onion
3 tablespoons chopped garlic
1 tablespoon chopped galangal
2 tablespoons chopped lemongrass
2 tablespoons chopped kaffir lime rind
1 coriander root
1/2 tablespoon ground cumin powder
1 tablespoon ground coriander powder
1 tablespoon shrimp paste
3 fresh long red chiles
1 cup cooking oil
2 tablespoons cooking oil
4 tablespoons red curry paste
1 1/2 cups coconut milk
10 ounces boneless roasted duck, cut into bite-sized pieces
4 ounces apple eggplants
4 ounces pea eggplants
10 sweet Kris tomatoes, roughly chopped
4 pineapples, cut into chunks
4 lychees, fresh or canned
2 tablespoons fish sauce
1 tablespoon sugar
1 long red chili
1 1/2 ounces sweet basil leaves
6 kaffir lime leaves
Steamed jasmine rice, for serving, optional

1
In a blender, combine all of the ingredients.
2
Add a splash of water to help it blend easily.
3
Blend until well mixed to a fine texture.
4
Cook the paste in the oil until the paste is well cooked, about 7 to 10 minutes.
5
Into a large saucepan over medium heat, add cooking oil and red curry paste and stir well.
6
Add half of the coconut milk and gently stir.
7
Add the duck, apple eggplant, pea eggplant, tomatoes, pineapple, and lychee.
8
Bring to a boil and cook uncovered until vegetables are tender.
9
Add the fish sauce and sugar to desired sweetness.
10
Remove from heat and add the chili, basil, kaffir lime leaves and serve.
11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
12
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 27 ingredients. The key ingredients include: 40 dried, long red chiles, rehydrated in hot water until soft, 3 tablespoons chopped red onion, 3 tablespoons chopped garlic, 1 tablespoon chopped galangal, and more.

Yes, Red Duck Curry falls under the Seafood 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.

Red Duck Curry

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