Roasted Duck Curry Recipe
Red curry in coconut milk with tomatoes, bell peppers, pineapple and basil choice of pork, beef, chicken, tofu, mixed vegetables or shrimp (rice not included).
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Ingredients
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Curries
Method
Curries
- 1
Prepare aromatics
In a large skillet or wok, heat the vegetable oil over medium heat. Add diced onion, minced garlic, and minced ginger. Sauté until the onions are translucent and everything is fragrant, about 3-4 minutes.
- 2
Toast curry paste
Stir in the red curry paste and cook for 1-2 minutes until the paste is fragrant and begins to melt into the oil.
- 3
Add vegetables
Add bell peppers and diced tomatoes. Cook for 3-4 minutes, stirring, until the peppers start to soften.
- 4
Add pineapple and base sauce
Stir in pineapple chunks. Pour in coconut milk and bring to a gentle simmer.
- 5
Season curry
Add fish sauce, brown sugar, and lime juice. Simmer for 5 minutes to meld flavors and slightly thicken the sauce.
- 6
Add protein
If using roasted duck, fold in the shredded duck meat and heat through for 2-3 minutes. If using an alternative protein, fold in 1 portion of the prepared protein and heat through; cooking times may vary.
- 7
Finish and basil
Tear or chop Thai basil leaves and stir them into the curry. Taste and add salt if needed. Remove from heat.
- 8
Serve
Ladle the curry over steamed rice (rice not included). Garnish with extra basil if desired.
