Tuesday, December 6, 2011

Thai Duck Curry

If there is ready made or leftover roasted duck, this dish comes together fairly easy and quickly. You can either use a store bought can curry paste or make curry paste from scratch at home. Since I was short of time that day, I just used the can version, which was pretty tasty as well. I like this dish to be on a little sweeter side, so I added 2 tsp of sugar. Taste first before adding full 2 tsp.  This dish is creamy, little sweet and tangy from the pineapples and has a kick from all spices from the curry paste.  Overall, this is one of my husband’s favorite dishes.

Thai Duck Curry

Serves:  4
Prep Time:  15 minutes
Cooking Time: 15 minutes

2 tablespoon oil
2 oz (1/2 a can) Maesri red curry paste
1 cup coconut milk
1/2 roasted duck – cut in chunks
1/2 cup pineapple – cut into bite size pieces
4 to 6 kaffir lime leaves – torn with hand
1/2 cup cherry tomatoes –cut in half
Fish sauce to taste
2 teaspoon sugar (adjust to taste)
1/2 cup Thai basil leaves

  1. Heat a skillet over medium high heat. Add oil and sauté red curry paste for 1 min or so until fragrant.
  2. Add few tablespoons of coconut milk and stir. Add few more tablespoons of coconut milk until it becomes thick gravy consistency.
  3. Add the roasted duck, stir and cook for further minute.
  4. Add pineapple, kaffir lime leaves and cherry tomatoes. Season it with sugar and fish sauce to taste.  Stir well and cook for few more minutes.
  5. Add the rest of the coconut milk and some water to adjust the gravy consistency. Cook for further minute.
  6. Turn off the heat and add basil leaves. Stir once and transfer to a serving bowl. Garnish with few more basil leaves.
Print this recipe >>

1 comment:

  1. This curry sounds phenomenal!!! I can almost smell it through the computer screen, lol! Fey and I can't wait to try this one. Keep up the good work.


Note: Only a member of this blog may post a comment.