Wild Duck Thai Red Curry


3 cloves crushed garlic

1 tablespoon olive oil

32 ounces (2 cans) coconut milk

4 ounces red curry paste

2 teaspoons fish sauce

1 tablespoon freshly ground ginger

2 tablespoons brown sugar

2 bell peppers, chopped in bite size pieces

1 lime

1 bunch Thai basil

4 duck breasts, cubed (if using skin-on duck breasts, brown skin side in hot skillet with oil before cubing)

Cooked white or brown rice

Sauté 3 cloves of crushed garlic in olive oil over medium heat in large sauce pan for 1-2 minutes until garlic is fragrant but not burnt. Add coconut milk and red curry paste to pan and bring to a boil then reduce to a simmer. Then add fish sauce, ginger, brown sugar, chopped bell peppers and duck breasts. Allow curry to cook for additional 6-10 minutes until meat is thoroughly done. Squeeze lime to taste and garnish with fresh Thai basil. Serve over rice.

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