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