Thai red duck curry
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RecipeTin Eats · by Nagi★ 4.9 (30)

Thai red duck curry

NUTRITION · PER SERVING45M COOK
CAL 48%·PRO 43%
CARBS 56G23% OF CAL
4G FIBER36G OTHER16G TOTAL SUGAR
FAT 75G69% OF CAL
38G SAT37G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sliced duck breast in a rich coconut red curry sauce with tropical notes from lychees and pineapple. A special occasion dish with complex spices and creamy depth.

mainthaicurryporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 500g/ 1 lb duck breasts (, boneless, skin on (3 pieces) (Note 1))
  • 1/4 tsp cooking salt / kosher salt
  • 1/4 tsp white pepper ((sub finely ground black pepper))
  • 115g/ 4 oz (1/2 cup) Thai red curry paste
  • 2 large garlic cloves (, finely grated (Note 3))
  • 2 tsp fresh ginger (, finely grated (Note 3))
  • 1 cup chicken stock/broth (, low sodium)
  • 400ml/ 14 oz coconut milk (, full fat (Note 4))
  • 6 - 8 makrut lime leaves (, crushed in hand (Note 5))
  • 2 tsp white sugar
  • 2 tsp fish sauce
  • 120g/ 4oz green beans (, trimmed and cut in half)
  • 1 lightly packed cup Thai basil leaves ((sub regular basil, Note 6))
  • 8 - 12 lychees (, whole, peeled, seed removed. Fresh best, canned ok too! (Note 7))
  • 1 1/4 cups pineapple pieces (, preferably fresh, canned ok (Note 7))
  • Jasmine rice ((cook 2 cups of raw rice))
  • Thai basil leaves (, extra)
  • Coriander/cilantro leaves/small sprigs (, optional)
  • Large red chilli (, finely sliced (optional))
  • Lime wedges (, recommended)
PREP
15M
SODIUM
1245MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.