Thai Red Duck Curry Recipes
RED DUCK CURRY
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 5 servings
Number Of Ingredients 28
Steps:
- To prepare the Red Curry Paste:
- In a blender, combine all of the ingredients. Add a splash of water to help it blend easily. Blend until well mixed to a fine texture. Cook the paste in the oil until the paste is well cooked, about 7 to 10 minutes.
- Preparation for Red Duck Curry:
- Into a large saucepan over medium heat, add cooking oil and red curry paste and stir well. Add half of the coconut milk and gently stir. Add the duck, apple eggplant, pea eggplant, tomatoes, pineapple, and lychee. Bring to a boil and cook uncovered until vegetables are tender. Add the fish sauce and sugar to desired sweetness. Remove from heat and add the chili, basil, kaffir lime leaves and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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THAI RED DUCK CURRY RECIPE | GOOD FOOD
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- For red curry paste, chop the drained chillies very finely. Grind the roasted spices with peppercorns in a coffee grinder or in a mortar. Transfer everything to a food processor and blend to a smooth paste, adding a couple of tablespoons of water if necessary.
- For the duck curry, place coconut cream and oil in a medium saucepan and stir for three to five minutes, until cream splits. Add curry paste and stir until the paste is fragrant and takes on a deeper colour.
- Add the fish sauce and sugar, stir and continue frying, then add the coconut milk. Bring to the boil and then add the duck, chillies, lime leaves and eggplant, if using. Simmer for another minute, then stir in the lychees and pineapple to warm through. Check seasoning and transfer to serving bowl. Garnish with basil leaves and serve with steamed rice.
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- Heat the peanut oil in a wok or a heavy saute pan over high heat. The moment it smokes, add the lemongrass, ginger and garlic and stir-fry for 1 minute. Add the onion and chiles stir-fry another minute or two, then mix in the curry paste. Stir-fry the curry paste until it begins to separate a little, about 2 minutes.
- Pour in the coconut milk and stir well to combine. Fill up the coconut milk can with water and pour that in, too. Add the fish sauce and the potatoes and simmer, covered, until the potatoes are almost tender, about 15 to 20 minutes.
- When the potatoes are just about tender, add the pineapple chunks and the sugar. Add salt or more fish sauce to taste. Cook the pineapple for a minute or two before adding in the sliced duck breast.
- The duck breast will release some juice in a minute or two. When it does, stir the curry well and add the cilantro and lime juice to taste. Turn off the heat and serve immediately over white rice.
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- 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.
- Set aside. 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.
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Cuisine Thai And South-East AsianCategory Main CourseServings 4
- For the spice paste, dry-fry the peppercorns, cumin seeds and coriander seeds in a frying pan without any oil for 4-5 minutes, to release the flavours.
- Place the ground spices into a food processor and add the chilli, shallots, garlic, ginger, lemongrass, lime leaves, cinnamon, turmeric, fish sauce, chilli oil and palm sugar and blend to a smooth paste.
- Meanwhile, place a good tablespoonful of paste into the same pan and cook over a low heat until fragrant.
- Thinly slice the duck breasts and season with salt and freshly ground black pepper. Add the duck slices to the pan and simmer for 2-3 minutes.
- Add the spring onions, red pepper and aubergines and cook for five minutes, or until the aubergines are soft and the duck is completely cooked through.
- To serve, place a mound of rice onto each of four plates. Spoon equal portions of the duck curry over and garnish with chopped coriander and lime wedges.
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