Thai Red Curry Duck

Thai Red Curry Duck

(Serves 2) 


2-3 Tablespoons of “The Adelaide Hills Red” Thai Red Curry Paste (amount to taste)

1 cup of Jasmine Rice

3 Tablespoons of Oil (vegetable or canola)

400ml Coconut Cream

200ml liquid Chicken Stock or 1 Tablespoon of Chicken Stock Powder

2 Breasts of 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 Tomato halved

* These ingredients can be substituted with:

Fresh Button Mushrooms (quartered),

Green Beans, Snow Peas, Broccoli, Carrot, etc.

(whatever you can get your hands on)

Coriander for Garnish

Salt and Sugar to your taste (e.g. Fish Sauce, Palm Sugar)

Optional Extras (to really get it happening)

Chopped fresh Chilli (if you like it hot)

Crispy Fried Shallots


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 Adelaide Hills Red” 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