Thai Red Duck Curry

Thai Red Duck Curry

This is a lovely Thai Red Chicken Curry and very easy and quick to make once you have the red curry paste. We make the paste in a triple batch and then freeze it, so we always have some when we need it.

Most of the ingredients can be found in larger supermarkets although I still prefer to go to my local Asian shops, I always love to see what other ingredients they have.

 

Serves 4

Cooking surfaces

Wok

BBQ Temperature

200°C

Ingredients

  • 2 duck breasts
  • 2 tbsp groundnut oil
  • 3 tbsp Thai red curry paste – make your own, it’s so much nicer
  • 400ml coconut milk – a standard tin
  • 1-2 tbsp palm sugar
  • 2-3 tsp fish sauce
  • 120g snake beans – optional
  • 1 red pepper, sliced
  • 200ml chicken stock
  • 3 kaffir lime leaves, sliced very thinly
  • A thumb-sized piece of ginger, julienned
  • 15 cherry tomatoes, quartered
  • 20 Thai basil leaves
  • Juice of a lime
  • Jasmine rice for serving

Equipment

  • The Big Green Egg Wok and Eggspander basket are needed here

Method

 

  1. Setup your Egg for a direct cook at 180°C with the stainless grid and a cast iron skillet.
  2. Score the fat on your duck breasts in 5mm squares.
  3. Place the duck breasts fat side down into your dry cast-iron skillet.
  4. Cook for 5 minutes and then turn and cook for 3 further minutes.
  5. Set aside to rest.
  6. Now setup your Egg for a direct cook using the EGGspander basket and wok, still at 180-200°C. 
  7. Pour your oil into the wok and add the red curry paste. Cook for 1 minute, stirring as it cooks.
  8. Add 1/3 of the coconut milk (the thicker part) and stir for another minute.
  9. Now add the palm sugar and allow it to dissolve.
  10. Now add the remaining coconut milk, chicken stock, fish sauce, snake beans, pepper, lime leaves, ginger, and tomatoes and cook for 3 or 4 minutes.
  11. Slice your duck thinly and add to the sauce. Cook for 30 seconds. 
  12. Now add the Thai basil leaves cook for 30 seconds and then taste. Add additional fish sauce or palm sugar to taste.
  13. Serve with a portion of Jasmine rice.

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