Monday 1 November 2010

Thai Red Duck Curry

This Thai Red Duck Curry is one of my favourite curry dishes during my 2.5 years in Brisbane. I remembered we used to drive at least 3 hours once a month to and from our home to Chinatown in order to get roast duck to make this dish. And I must admit that duck meat definitely goes well with something sweet and sour like plums sauce so in this case this dish blends well with lychees and pineapples as one of the ingredients.

Red Curry (Kaang Daeng) is one of the most popular Thai Curries. It consists delicate mixture of herbs and spices when enriched with coconut cream, makes this dish a favourite among Thai food lovers. This paste can be used to cook together with either chicken, beef or duck with a little addition of pineapple or lychees for a more fruity flavour.

These are some of the ingredients used and steps on preparing this Thai Red Duck Curry.

Ingredients: (Serves 2)
1/4 Roast Duck, cut into pieces
1 1/2 Tablespoons Asian Home Gourmet Thai Red Curry spice paste
1 Tablespoon Cooking Oil
10 Cherry Tomato
1 Lemongrass, cut into halves and light bruise
100g of Fresh/Canned Pineapple Cubes
10 pieces of Fresh/Canned Lychee
200ml Coconut Milk + 100ml Water
1/2 Tablespoon of Lime Juice

1.Heat oil in non-stick saucepan on medium low heat, add lemongrass and spice paste and saute for about 30 second till fragrant.
2. Next add in the coconut milk mixture together with the cherry tomato, pineapple and lychee.
3. When the mixture comes to boil, add in the roast duck and let it simmer for another 5 minutes.
4. Season with lime juice and divide among serving bowls and garnish with extra slices of lime and cut chili.
5. Serve hot with rice.

~ If you can try to get hold of those Thai Big Green Lime instead of the small one that we usually see in the supermarket.
~ You can get roasted duck from wet market stalls or any roasted meat stalls at coffee shop or food centre.

This is a very appetizing dish that has a light and refreshing taste compared to our usual Singapore Curry. When you take a sip of the curry sauce you can taste the sweetness from the lychee, hint of sour from the pineapple and a refreshing scent from the lime juice. And you can either served this with steam rice or add in thick rice noodle to make it into one dish meal. For those who fancy Penang Laksa that is hot and sour I am sure this Thai Red Curry would refresh your taste buds with some hidden surprises.


  1. OH I love red curry, especially those with lychee.. sweet and spicy! yum

  2. I never try duck curry b4, curious on the taste :)

  3. Aiyo! Thai curry, my favorite dish! Makes me drooling!!

  4. Hi Swee San, Jess and Kitchen Corner thanks for the comments :)


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