Thai Duck Curry

By on November 13, 2011

Thai Duck Curry Thai Duck Curry


Half cooked duck (sliced in pieces)

1 cup of coconut milk

¼ cup of pineapple (cut)

¼ cup of cherry tomato

2 tablespoons of red curry paste

¼ cup of Thai basil leaves

¼ cup of cut red bell pepper

2 tablespoons of fish sauce

½ tablespoon of sugar

¼ cup of Thai eggplant or Chinese eggplant (cut small)

4 lime leaves


• Turn on the medium heat and add the coconut cream to the boiling pot.

• After the coconut cream begins to bubble, add the red curry paste and stir to combine with the coconut cream.

• After the red oil starts to separate from the sauce. Add the rest of the coconut milk to boil in the pot.

• After the curry begins to boil, add the duck, the pineapple, the tomato, the lime leaf, the basil and the eggplant to cook with the sauce. Bring to boil.

• Decrease the heat to low and stir occasionally. Keep simmering until the vegetables are cooked.

• Add the fish sauce and the sugar to season the curry.

• Taste your sauce and adjust for your preferences.

• Turn off the stove. Pour in a nice bowl and serve with hot jasmine rice.

• Enjoy your artful meal!