Red Thai Duck Curry Recipe

Name: Red Thai Duck Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Boneless Duck Breasts, Fat On If Desired; 2 Tablespoons Olive Oil; 3 cloves Garlic, Minced; 6 Tablespoons Thai Red Curry Paste (storebought Or Homemade); 1-1/2 can (14 Oz. Size) Coconut Milk; 2 cups Hot Water; 4 Tablespoons Fish Sauce; 3 Tablespoons Minced Fresh Ginger; 2 Tablespoons Olive Oil (additional); 1/2 whole Red Onion, Sliced; 1 whole Green Or Red Bell Pepper, Cored And Sliced; 1 cup Grape Tomatoes; 1/2 whole Pineapple, Cut Into Chunks (can Use Canned Pineapple); LOTS Of Fresh Basil, Chopped; Jasmine Rice Cooked

Servings: persons

3 whole Boneless Duck Breasts, Fat On If Desired
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
6 Tablespoons Thai Red Curry Paste (storebought Or Homemade)
1-1/2 can (14 Oz. Size) Coconut Milk
2 cups Hot Water
4 Tablespoons Fish Sauce
3 Tablespoons Minced Fresh Ginger
2 Tablespoons Olive Oil (additional)
1/2 whole Red Onion, Sliced
1 whole Green Or Red Bell Pepper, Cored And Sliced
1 cup Grape Tomatoes
1/2 whole Pineapple, Cut Into Chunks (can Use Canned Pineapple)
LOTS Of Fresh Basil, Chopped
Jasmine Rice Cooked

1
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. Place duck breasts fat side down and cook for several minutes, or until skin is crisp and golden brown. (Don't worry about cooking the duck at this point. You just want to give the skin some great color.) Remove from the skillet and cut into slices. Set aside.
2
Reduce heat to medium low. If oil isn't overly brown, go ahead and add the minced garlic to the pan. (If oil is to brown, pour it off and add some new oil.) Add red Thai curry paste to the pan and stir. Cook paste for several minutes to release the flavors. Pour in the coconut milk, hot water, fish sauce, and minced ginger. Stir and allow to cook over low heat for 10 to 15 minutes while you prepare the other ingredients.
3
In a separate pot (I use a dutch oven) heat oil over medium high heat. Add sliced onions and bell pepper and cook for several minutes. Make sure the pan is hot, then add sliced duck and stir. Cook for 3 to 4 minutes.
4
Add pineapple and cherry tomatoes. Stir and cook for 2 minutes.
5
Taste curry sauce, which should be slightly thickened by now. Add more spice if needed.
6
Pour curry sauce into the pot with the veggies and duck. Stir to combine and allow to bubble and simmer for a good 5 to 10 minutes. Add a little hot water if it seems too thick, or allow to bubble longer if it needs more thickening. Remove from heat and allow to sit for 5 minutes.
7
At the last minute, stir in lots of chopped basil. Serve immediately over jasmine rice. Spoon plenty of sauce into the bowl!

190

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 3 whole Boneless Duck Breasts, Fat On If Desired, 2 Tablespoons Olive Oil, 3 cloves Garlic, Minced, 6 Tablespoons Thai Red Curry Paste (storebought Or Homemade), and more.

Yes, Red Thai 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.

That's it — enjoy your meal!

Red Thai Duck Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions