Red Duck Curry Recipe

Red Duck Curry Recipes

Ingredients :

1/2 roast duck

1 tbsp oil

1.5 tbsp red curry paste

150ml (1/4 pint) coconut milk

1 tbsp palm sugar or soft brown sugar

3 kaffir lime leaves, torn, or 1/4 tsp grated lime rind

65g (2.5 oz) peas

1 large red chili, diagonally sliced

4 tbsp chicken stock

2 tomatoes, finely diced

125g (4 oz) fresh or tinned pineapple, cut into chunks, plus extra to serve

1 tbsp fish sauce


To garnish -

red pepper strips

spring onion strips

noodles, to serve

Method :

Take the skin and meat off the duck, chop it into bite-sized pieces and set aside.

Heat the oil in a wok, add the red curry paste and fry, stirring, for 30 seconds. Add 3 tbsp of the coconut milk, mix it with the paste, then add the remainder and stir over a gentle heat for 1 minute.

Add the duck and stir for 2 minutes. Add the sugar, lime leaves, peas, chili, chicken stock, tomatoes and pineapple. Mix well together and finally, with the curry simmering, add the fish sauce. Give it all a good stir and transfer the contents of the wok into a bowl. Serve with the extra pineapple and noodles, if liked, and garnished with red pepper and spring onion strips.

Serves 3-4

Another variation of the classic chicken dish. This recipe uses red curry paste and the fat from the duck will add to the flavor.

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