Prep time: 10 minutes
Cook time: 25 minutes
Rosa's Thai Cafe
Authentic Thai cuisine
curries, duck, main
Difficulty: Pretty Easy
I once lived on the border of Hong Kong and China, where a very famous local restaurant served a delicious type of roast duck called Tai Po. I thought to myself that a red curry with this type of duck would be fantastic, and it was! If you’re feeling adventurous, use venison instead of duck. Game works very well with the salty-sweet flavour of this rich curry.
2 tablespoons vegetable oil
2 tablespoons red curry paste (see my homemade recipe)
400ml coconut milk
1 tablespoons palm sugar
1 1/2 tablespoons Thai fish sauce
2 tablespoons chicken stock (optional)
1/2 roasted duck, deboned and cut into 1cm (1⁄2 inch) slices
4 lime leaves, torn
10 cherry tomatoes
75g sliced pineapple, cut into chunks
Sprigs of Thai basil
Red spur chilli, thinly sliced
- Heat the oil in a small saucepan set over a medium heat and sauté the curry paste until it is fragrant. Add half the coconut milk and stir to combine. Cook for about 2 minutes until the red oil splits and rises to the surface.
- Now add the palm sugar and fish sauce.
- If the sauce seems too thick, add the stock.
- Stir in the roasted duck and cook for 1 minute. Pour the remaining coconut milk into the pan and bring to the boil.
- Add the lime leaves. Simmer for a few minutes, then add the tomatoes, grapes and pineapple. Cook for a further minute and season to taste. The curry should have a perfect balance of salty and sweet, with a slight tang.
- Ladle the curry into serving bowls. Garnish each one with a basil sprig and some sliced chilli and serve immediately with steamed rice.
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