Guilty confession: I made this recipe two years ago…blog posts don’t get better with age, so don’t ask me why I haven’t posted it until now! I had all of the pictures edited and everything, all I needed to do was type up the recipe and hit publish! But that’s all in the past now, so let’s just enjoy some duck curry!
This recipe initially piqued my interest because of the main ingredient: duck. When cooked properly, duck is delicious, and thanks to my uncle who is a hunting guide, my family has a constant supply of free duck! This curry was very flavourful and had just the right amount of heat!
Red Duck Curry
- 400 ml coconut milk
- 200 ml chicken stock
- 2 tbsp red thai curry paste
- 8 green onions (chopped)
- 2 tsp fresh grated ginger
- 2 tbsp rice wine
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 lemon grass stalks halved lengthways
- 3-4 kaffir lime leaves or Bay leaves
- 4 duck breasts cut into small squares
- 300 g pea aubergines eggplant or eggplant cut into small pieces.
- 2 tsp sugar
- salt & pepper
- Place a pot over low heat, and add coconut milk, chicken stock, curry paste, green onions, ginger, rice wine, fish and soy sauce, lemon grass and lime (or bay) leaves. Stir to combine and bring to a boil over medium heat.
- Add your duck, pea aubergines (eggplant) and sugar to the pot, and gently simmer for 25-30 minutes, stirring occasionally.
- Remove pot from heat and let stand, covered, for about 15 minutes.
- Season to taste.
- Serve on its own, or with jasmine rice.
Recipe from the Classic Wok Cooking cookbook below:
I vow to never let a blog post get two years old again!