I always order a red duck curry at a Thai restaurant. It is the determining factor for me, as I’ve been known to judge my local Thai restaurants just on this dish alone.
I left out the commonly added lychees and pineapple and added loads of veges, so it wasn’t soupy but there was still enough sauce to cover.
Better still by using a good quality store bought curry paste it only took 15 minutes to whip up.
1/2 bbq duck from a chinese restaurant chopped (ask them to do this for you)*
2 tbs red curry paste (I used Mae Ploy)
1/4 cup rice bran oil
4 Kaffir lime leaves, bruised
2 cups coconut milk
2 tbs palm sugar or soft brown sugar
1-2 tbs fish sauce
2 carrots, julienned with a mandolin
100g snow peas
100g green beans, cut into short lengths
1 bunch gai lan/ bok choy or water spinach
1 small packet fresh baby corn, cut in half
Jasmine rice to serve
Remove the duck from the bones and set aside.
In a heavy based saucepan, heat the rice bran oil and fry off the curry paste until fragrant. Add the lime leaves and the coconut milk and bring to the boil.
Add the fish sauce and the palm sugar. Taste and add more of whatever you think it needs (salt/fish sauce and sugar/sweet). Every time I’ve made this, I’ve had to adjust according to taste.
Add the carrots, baby corn and duck and simmer for 5 minutes. Lastly, add the beans, snow peas and gai lan. When the veges are bright green and lightly cooked you’re done.
Serve with Thai basil, lime wedges and jasmine rice.
*If you don’t access to bbq duck, kingfish or beef also work really well