Description
This authentic Thai Red Duck Curry recipe combines tender, crispy-skinned duck breasts with a rich and fragrant red curry sauce made from traditional Thai red curry paste, coconut milk, and fresh herbs. Enhanced with the bright flavors of makrut lime leaves, lychees, pineapple, and Thai basil, this dish balances spicy, sweet, and savory notes perfectly. Served with fragrant jasmine rice, it’s a colorful and flavorful main course for 4 to 5 people.
Ingredients
Scale
Duck and Seasoning
- 500g/1 lb duck breasts, boneless, skin on (3 pieces)
- 1/4 tsp cooking salt or kosher salt
- 1/4 tsp white pepper (or finely ground black pepper as substitute)
Curry Paste and Aromatics
- 115g/4 oz (1/2 cup) Thai red curry paste
- 2 large garlic cloves, finely grated
- 2 tsp fresh ginger, finely grated
Liquids and Flavorings
- 1 cup low sodium chicken stock or broth
- 400ml/14 oz full-fat coconut milk
- 6 – 8 makrut lime leaves, crushed by hand
- 2 tsp white sugar
- 2 tsp fish sauce
Vegetables and Fruits
- 120g/4 oz green beans, trimmed and cut in half
- 1 lightly packed cup Thai basil leaves (substitute with regular basil if needed)
- 8 – 12 lychees, whole, peeled, seed removed (fresh preferred, canned acceptable)
- 1 1/4 cups pineapple pieces (fresh preferred, canned acceptable)
To Serve
- Jasmine rice (cook 2 cups of raw rice)
- Extra Thai basil leaves
- Coriander/cilantro leaves or small sprigs (optional)
- Large red chili, finely sliced (optional)
- Lime wedges (recommended)
Instructions
- Prepare the duck: Score the skin of the duck breasts in a crosshatch pattern to help render the fat and season with salt and white pepper. Set aside while you prepare other ingredients.
- Cook the duck: Heat a large skillet over medium-high heat. Place the duck breasts skin-side down and cook until the skin is golden brown and crisp, about 6-8 minutes. Flip and sear the other side for 2-3 minutes. Remove the duck from the pan and set aside to rest, then slice into bite-sized pieces.
- Make the curry base: In the same skillet, reduce heat to medium and add the Thai red curry paste. Fry the paste for 1-2 minutes until fragrant. Add the grated garlic and ginger, stirring constantly to avoid burning and cook for another minute.
- Add liquids and simmer: Pour in the chicken stock and stir to combine with the curry paste mixture. Add the coconut milk, crushed makrut lime leaves, white sugar, and fish sauce. Stir well and bring to a gentle simmer.
- Add vegetables and fruits: Add the green beans, pineapple pieces, and lychees to the curry. Simmer for about 5 minutes until green beans are tender but still vibrant.
- Finish the curry: Return sliced duck to the skillet and stir gently to combine. Add Thai basil leaves and cook for one more minute to release their aroma without wilting them too much.
- Serve: Spoon the curry over freshly cooked jasmine rice. Garnish with extra Thai basil, coriander leaves, finely sliced red chili, and lime wedges on the side for squeezing over right before eating.
Notes
- Note 1: Duck breasts with skin on give the curry a rich flavor and crispy texture when seared.
- Note 3: Freshly grated garlic and ginger elevate the curry’s aroma and flavor.
- Note 4: Full-fat coconut milk ensures the curry sauce is creamy and luscious.
- Note 5: Crushed makrut lime leaves add authentic citrus fragrance essential to Thai curries.
- Note 6: Thai basil leaves provide a distinctive, slightly spicy basil flavor that complements the curry well.
- Note 7: Lychees and pineapple add a unique sweet and tart contrast to the rich curry.
- Use fresh lychees and pineapple when available for the best texture and flavor, but canned versions are acceptable.
- Fresh lime wedges add a bright acidity that cuts through the rich curry flavors.
- If Thai basil is unavailable, use regular basil but the flavor will be milder.