Thai Red Duck Curry
Yum. Yum. Yum. Try this Thai red duck curry recipe over jasmine rice for a savory and fulfilling dinner.
1 tbs vegetable oil
1 tbs minced ginger
1 tbs minced garlic
1 yellow onion, sliced
2 to 6 small hot peppers, chopped
1/4 cup Thai red curry paste (or less if you prefer a milder curry)
1 can coconut milk
1 cup water
2 tbs fish sauce (optional)
½ kg peeled and chopped potatoes
2 tbs sugar
1 cup pineapple chunks
2 tbs oil
500g duck breasts
1/4 cup chopped cilantro
Heat the oil in a wok or a heavy pan over high heat. When its hot, add the ginger and garlic and stir-fry for 1 minute. Add the onion and hot peppers and stir-fry another minute or two, then mix in the curry paste. Stir-fry the curry paste for about 2 minutes.
Pour in the coconut milk and stir well. Add 1 cup of water, fish sauce and the potatoes. Reduce the heat and simmer, covered, until the potatoes are almost tender, about 15 to 20 minutes.
While the curry is simmering, pour 2 tablespoons of oil in another pan. Place the duck, skin side down, in the cold pan. Turn heat to medium and slowly cook the duck until the skin is golden and crispy. About 10 minutes. Remove from heat and slice into thin strips.
When the potatoes are just about tender, add the pineapple chunks and sugar. Add salt or more fish sauce to taste. Cook the pineapple for a minute or two then add the sliced duck.
After 5 minutes (the duck should be fully cooked now), add the cilantro and lime juice to taste. Turn off the heat and serve immediately over jasmine rice.