This rich and aromatic Thai Red Duck Curry is a simple yet flavorful dish made with tender duck breast, creamy coconut sauce, and fragrant Thai spices. Ready in just 30 minutes, it’s perfect for a cozy night in and pairs beautifully with Molly Dooker Maitre D Cabernet Sauvignon.
Thai Red Duck Curry
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Serves: 2
Ingredients
- Rice
- 2 Duck Breast
- Flakey Salt
- 2 Tbsp Thai Red Curry Paste
- 400ml Coconut Cream
- 1 Tbsp Fish Sauce
- 1 Tbsp Honey
- 1 Lime
- 1 Red Chilli
- Spring Onion
- Fresh Basil, (Sub for Thai Basil if available)
- 1 Bottle 2022 Molly Dooker Maitre D Cab Sauv
Method
- 1)
Start cooking your rice.
- 2)
Knock the duck breast off from the duck and salt the skin.
- 3)
Get a pan on medium heat and use the offcuts to render down some fat (or use alternative oil).
- 4)
Remove the offcuts and add the duck breasts into the pan skin side down for 6 minutes.
- 5)
In another pan, render off more duck fat (or alternative oil) and fry off two tablespoons of Thai red curry paste.
- 6)
Add your coconut cream to the pan and stir together.
- 7)
Add one tablespoon of fish sauce, one tablespoon of honey, the zest of one lime and ½ a lime juice.
- 8)
Flip your duck breast and give it another 4-5 minutes on the other side (for a medium rare finish depending on the size of the breast).
- 9)
Prep your garnish by finely slicing one red chilli and a few spring onions.
- 10)
Remove your duck breast from the pan and set to one side to rest for the equal amount of cooking time.
- 11)
To Serve, finely slice your duck breast and place it on top of your cooked rice. Pour over your Thai red curry sauce and garnish with red chilli, basil, spring onion and a lime quarter.
