How to Cook Thai-Style Duck in Red Curry
Cooking Thai-style duck in red curry is a delightful culinary adventure that brings the vibrant flavors of Thailand to your kitchen. With a perfect balance of sweet, spicy, and savory elements, this dish is sure to impress. Follow this guide to create a mouthwatering meal that captures the essence of Thai cuisine.
Ingredients
To prepare your Thai-style duck in red curry, gather the following ingredients:
- 2 duck breasts, skin on
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sugar (palm sugar is preferred)
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- Fresh basil leaves, for garnish
- Jasmine rice, for serving
- Optional: lime wedges for serving
Instructions
Step 1: Prepare the Duck
Begin by scoring the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. This will help render the fat and create a crispy skin. Season the duck with salt and let it sit for about 10 minutes.
Step 2: Cook the Duck
In a large skillet over medium-high heat, place the duck breasts skin-side down. Cook for around 6-8 minutes, or until the skin is golden brown and crispy. Flip the duck breasts and cook for an additional 4-5 minutes on the other side, until they reach your desired level of doneness. Remove the duck from the pan and let it rest.
Step 3: Make the Red Curry Sauce
In the same skillet, do not drain the rendered fat; it adds flavor to the curry. Add the red curry paste and sauté for about 1-2 minutes, until fragrant. Slowly pour in the coconut milk, stirring to combine it with the curry paste. Add the fish sauce and sugar, stirring until the sugar dissolves.
Step 4: Add Vegetables
Add the sliced red bell pepper and zucchini to the skillet. Let the mixture simmer for about 5-7 minutes, until the vegetables are tender but still crisp. Taste the curry; adjust seasoning with more fish sauce or sugar as needed, depending on your preference.
Step 5: Slice the Duck
While the vegetables are cooking, slice the duck breasts thinly against the grain. This will ensure tenderness and enhance the overall presentation of your dish.
Step 6: Combine and Serve
Once the vegetables are cooked, gently place the sliced duck back into the skillet, allowing it to warm through in the red curry sauce. Stir to coat the duck evenly with the sauce.
To serve, place a generous portion of jasmine rice on each plate and top with the duck and red curry mixture. Garnish with fresh basil leaves and serve with lime wedges on the side for an extra freshness and tang.
Tips for Perfecting Your Thai-Style Duck in Red Curry
- For a spicier kick, add sliced Thai bird chilies to the curry sauce.
- If you prefer a lighter dish, substitute the duck with chicken or tofu.
- Make sure to use high-quality coconut milk for a rich and creamy texture.
- Pair your dish with a refreshing Thai salad or steamed vegetables for a complete meal.
Enjoy your homemade Thai-style duck in red curry, bursting with aromatic flavors and vibrant colors that transport you straight to Thailand!