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Thai Red Curry with Roasted Duck Recipe

January 7, 2013

SERVES 4

INGREDIENTS2½ cups canned unsweetened coconut milk
¼ cup Thai red curry paste, such as Mae Ploy brand
½ Chinese roasted duck, cut into 2" pieces
10 fresh or frozen kaffir lime leaves
1 cup fresh pineapple, peeled, cored, and cut into 1" chunks
1½ tbsp. fish sauce
1 tbsp. Thai palm sugar
6 Thai chiles, stemmed
20 cherry tomatoes, left whole
Leaves from 10 stems basil, preferably Thai basil
Steamed jasmine rice

INSTRUCTIONS1. Heat 1 cup of the coconut milk in a large pot over medium heat until it just begins to boil. Reduce heat to medium-low and simmer, stirring often, until liquid is slightly reduced, about 5 minutes. Whisk in the curry paste and continue to simmer the mixture, stirring occasionally, until the liquid is very aromatic, about 5 minutes more.

2. Add the cut-up duck to the curry mixture and increase the heat to medium. Cook, stirring occasionally, until the duck is heated through, about 7 minutes. Add the remaining coconut milk, lime leaves, and ¾ cup water. Increase the heat to medium-high, bring to a boil, then reduce the heat to medium-low. Simmer,... Get the recipe >>



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