Thai Red Curry Duck

The Origin of Taste
Course Main Course
Cuisine Thai
Servings 2 people


  • 2-3 tbsp The Origin of Taste – Thai Red Curry Paste
  • 1 cup Jasmine Rice
  • 3 tbsp Vegetable Oil
  • 400 ml Coconut Cream
  • 200 ml Liquid Chicken Stock or 1 tbsp of Chicken Stock Powder
  • 2 breasts Roasted Duck or you could roast a duck yourself swap with protein of your choice
  • Golf Ball Eggplant * quartered
  • Red Capsicum  cut into strips
  • Snake Beans * cut into 4-5 cm lengths
  • Bamboo Shoots *
  • Cherry Tomatoes halved
  • Coriander for Garnish optional
  • Chopped fresh Chilli if you like it hot
  • Crispy Fried Shallots optional
  • Salt and Sugar to taste e.g. Fish Sauce, Palm Sugar


  • Wash rice thoroughly before cooking
  • Slice the Duck into medium size pieces
  • Heat a deep fry pan (or wok) to a medium heat and add oil
  • Add Roasted Duck and The Origin of Taste – Thai Red Curry Paste and stir fry for about 3 minutes until fragrant
  • Stir in the coconut cream and chicken stock and allow it to come up to a gentle simmer for about 5 minutes
  • Season by adding about 1 tablespoon each of fish sauce and palm sugar (to taste)
  • Stir through, taste again and adjust seasoning to your likening
  • Add Bamboo Shoots and cook for 1 minute
  • Then add Golf Ball Eggplant, Red Capsicum, and Snake Beans
  • Simmer for just long enough to heat vegetables (not cooked through), about 1 – 2 minutes max
  • Ladle curry into a sperate bowl
  • Garnish with coriander leaves
  • If you are spicing it up, add chopped fresh chillies or serve on the side in a bowl
  • Then top your Thai Red Curry Duck with Crispy Fried Shallots (if using)
  • Serve steamed Jasmine Rice separately and add to curry as desired
  • Before eating, take photo and share!!!
  • Bon Appetit


* These ingredients can be substituted with:
Fresh Button Mushrooms (quartered),
Green Beans, Snow Peas, Broccoli, Carrot, etc.
(whatever you can get your hands on)
Keyword Curry, Duck, Red, Thai
Shopping Cart