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Red Duck Curry

BS' in the Kitchen (via Classic Wok Cooking)
An easy and flavourful curry with tender duck breast and just the right amount of heat!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Cuisine Asian
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.