Authentic Thai Red Duck Curry with golden roasted duck, capsicum and a bunch of thai basil. Super easy and quick to make at home.
Hi Everyone!! I’m back again!! I know it has been quite a while since I last post an article. Well, this time, I’m coming back with Dydy favourite dish, Thai Red Duck Curry. Whenever we go to Thai restaurant, he won’t go home without eating Red Duck curry. Well, I’m not a big fan of it, as Duck is not my favourite meat because it’s hard to get good roasted duck. 8 out of 10 Red duck curry that we tried in Thai restaurant always end up not good enough because of the chewiness of the duck. It totally ruin the whole red duck curry.
Finally, after too much inconsistency in Thai restaurant, I decided to make it by myself at home. Well, this might sound like a cheat, but I won’t bother to roast duck by myself at home. I recently found this great Chinese BBQ store that sell amazing golden roast duck. Therefore, I just bought 1/4 roast duck, and put it in my thai red curry.
How easy is that, rite!! Out of my expectations, Dydy love it so much. He said that it is so much better than Thai restaurant, and there is so much duck pieces in the curry. For sure, he can’t compare it with the Thai restaurant red duck curry where they are so stingy that they only give 5 pieces of Duck and the rest is veggies. Dydy was so excited that he could eat duck curry as much as he want with the same quality with Thai restaurant standard.
Although sometime Dydy keep praising how amazing is the dish, like this Thai red duck curry, I have no idea whether it is really that good or he just trying to make me happy. I mean, how can someone like me who only learn cooking from youtube and reading blog, can be better than certified Thai restaurant chef. It just doesn’t make any sense, right? But then, if Dydy don’t like some dishes that I make, he will have that funny expression in his face. Therefore, I decided to check his expression whenever he has dinner, and I somehow could figure out whether he like it or not. Words can lie, but face expression is just too hard to manipulate. I’m glad that his expression is good when he eat the thai red duck curry.
Moreover, whenever he take me for groceries shopping and if he see the Chinese BBQ store, he would ask to buy some roast duck to make thai duck curry at home for dinner. Well, red duck curry taste nice, but duck is a really fatty meat and it’s not good to eat it that often. Now that he know I can make the same thai red duck curry at home, he seldom take me to thai restaurant as there is nothing he likes there anymore. Since then, I also can’t enjoy Thai pad thai and crispy pork belly that I love so much. That’s too bad, I guess I also need to learn how to make pad thai and crispy pork belly as well.
Back to this easy Thai red duck curry, You will need:
- 3 tablespoons Thai red curry paste. I make the paste by myself, but if you don’t have enough time to make your own, they do sell red curry paste in asian grocery store.
- 1/4 roast duck
- 1 capsicum, sliced
- 2 tablespoon fish sauce
- 400 ml coconut milk
- 1 cup thai basil
- salt to taste
Heat oil in a pan, add 3 tablespoons of Thai red curry paste. Fry for 3 to 4 minutes until flavoursome and oil start to separate from the paste.
Pour coconut milk and bring to boil over medium heat.
Add capsicum and fish sauce. Let it simmer for 5 to 10 minutes until capsicum is almost cooked but still slightly crispy.
Add salt, roasted duck along with the thai basil. Stir for 1 or 2 minutes until duck is slightly warm. Don’t overcook the duck or it will get chewy.
Serve with steam rice.
- 3 tablespoons Thai red curry paste
- ¼ roast duck
- 1 capsicum, sliced
- 2 tablespoon fish sauce
- 400 ml coconut milk
- 1 cup thai basil
- salt to taste
- Heat oil in a pan, add 3 tablespoons of Thai red curry paste. Fry for 3 to 4 minutes until flavoursome and oil start to separate from the paste.
- Pour coconut milk and bring to boil over medium heat.
- Add capsicum and fish sauce. Let it simmer for 5 to 10 minutes until capsicum is almost cooked but still slightly crispy.
- Add salt, roasted duck along with the thai basil. Stir for 1 or 2 minutes until duck is slightly warm. Don't overcook the duck or it will get chewy.
- Serve with steam rice.