Roasted Duck Curry Recipe
Boneless roasted duck simmered in coconut milk with Red curry, tomatoes, fresh pineapples, onion and Thai basil.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Chop the tomatoes and fresh pineapple into small pieces, slice the onion, and shred the roasted duck into bite-sized pieces.
- 2
- 3
Add Curry Paste
Stir in the red curry paste and cook for another 2 minutes, allowing the flavors to meld.
- 4
Combine Duck and Coconut Milk
Add the shredded roasted duck to the pot, followed by the coconut milk. Stir well to combine.
- 5
Add Tomatoes and Pineapples
Add the chopped tomatoes, diced pineapples, salt, and sugar. Stir and bring to a simmer.
- 6
Simmer the Curry
Reduce the heat to low and let the curry simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- 7
Finish with Thai Basil
Just before serving, add the Thai basil leaves and stir to combine. Remove from heat.
