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Thai Red Duck Curry

This Thai Red Duck Curry is a flavor explosion! Tender duck simmered in a creamy coconut sauce with vibrant veggies will impress anyone.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

For Curry Paste:

  • 4 large dried New Mexico or guajillo chiles stemmed, halved, seeded
  • 1 to 2 dried Thai red chiles or other hot chile (optional, to taste)
  • 2 medium shallots halved
  • 8 cloves garlic
  • 1 2-inch piece ginger peeled and coarsely chopped
  • 1/4 cup chopped cilantro stems
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 2 teaspoons red curry powder

For Soup:

  • 2 tablespoons vegetable oil
  • 2 14-ounce cans unsweetened coconut milk
  • 2 cups low-sodium chicken broth
  • 1 1/2 pounds duck legs (about 4) or duck breasts (substitute chicken if desired)
  • 1 tablespoon fish sauce (or more to taste)
  • 1 tablespoon soy sauce (or more to taste)
  • 1/2 tablespoon light brown sugar (or to taste)
  • 1 cup pineapple chunks from about 1/4 fresh pineapple
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper seeded and thinly sliced

Toppings:

  • bamboo shoots (optional)
  • 1/4 red onion thinly sliced
  • small handful fresh basil leaves roughly chopped
  • cilantro sprigs (optional)
  • bean sprouts (optional)
  • Lime wedges
  • Jasmine rice for serving

Instructions

Thai Red Duck Curry: How It’s Done

  • Start by soaking the dried chiles in hot water for about 15 minutes until they soften. Drain and transfer them to a blender. Add shallots, garlic, ginger, cilantro stems, ground coriander, ground turmeric, and red curry powder. Blend until you have a smooth paste. If it’s too thick, you can add a splash of water to help it blend.
  • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the duck legs with salt and pepper, then add them to the pot. Sear the duck on both sides until golden brown, about 5-7 minutes per side. Once browned, remove the duck and set aside.
  • In the same pot, add the prepared curry paste and sauté for about 2-3 minutes until fragrant. This step is crucial as it helps to release the essential oils from the spices, enhancing the flavors of your curry.
  • Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  • Return the browned duck to the pot. Cover and let it simmer for 30-40 minutes, or until the duck is tender and cooked through. If using chicken, adjust the cooking time as necessary.
  • After the duck is tender, stir in the fish sauce, soy sauce, and light brown sugar. Add the pineapple chunks, cherry tomatoes, and red bell pepper. Cook for an additional 10 minutes until the vegetables are tender but still vibrant.
  • Once everything is cooked, serve your Thai Red Duck Curry over a bed of jasmine rice. Top with bamboo shoots, sliced red onion, fresh basil, cilantro sprigs, and bean sprouts, if desired. Squeeze fresh lime juice over the top for an added burst of flavor.

Equipment

  • Blender or Food Processor
  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Measuring cups and spoons
  • Sharp knife and cutting board

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop, adding a splash of coconut milk if the curry thickens too much.
  • Prepare extra curry paste to keep on hand in the freezer; it’s a great shortcut for future meals!