The Pioneer Woman Tasty Kitchen
Profile Photo

Red Thai Duck Curry

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Sublime. Divine. Delicious. I could eat it forever. Use already roasted/shredded duck if you have some on hand, or just use chicken! I wish I hadn’t eaten all the leftovers.

Ingredients

  • 3 whole Boneless Duck Breasts, Fat On If Desired
  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic, Minced
  • 6 Tablespoons Thai Red Curry Paste (storebought Or Homemade)
  • 1-½ can (14 Oz. Size) Coconut Milk
  • 2 cups Hot Water
  • 4 Tablespoons Fish Sauce
  • 3 Tablespoons Minced Fresh Ginger
  • 2 Tablespoons Olive Oil (additional)
  • ½ whole Red Onion, Sliced
  • 1 whole Green Or Red Bell Pepper, Cored And Sliced
  • 1 cup Grape Tomatoes
  • ½ whole Pineapple, Cut Into Chunks (can Use Canned Pineapple)
  • LOTS Of Fresh Basil, Chopped
  • Jasmine Rice Cooked

Preparation

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. Place duck breasts fat side down and cook for several minutes, or until skin is crisp and golden brown. (Don’t worry about cooking the duck at this point. You just want to give the skin some great color.) Remove from the skillet and cut into slices. Set aside.

Reduce heat to medium low. If oil isn’t overly brown, go ahead and add the minced garlic to the pan. (If oil is to brown, pour it off and add some new oil.) Add red Thai curry paste to the pan and stir. Cook paste for several minutes to release the flavors. Pour in the coconut milk, hot water, fish sauce, and minced ginger. Stir and allow to cook over low heat for 10 to 15 minutes while you prepare the other ingredients.

In a separate pot (I use a dutch oven) heat oil over medium high heat. Add sliced onions and bell pepper and cook for several minutes. Make sure the pan is hot, then add sliced duck and stir. Cook for 3 to 4 minutes.

Add pineapple and cherry tomatoes. Stir and cook for 2 minutes.

Taste curry sauce, which should be slightly thickened by now. Add more spice if needed.

Pour curry sauce into the pot with the veggies and duck. Stir to combine and allow to bubble and simmer for a good 5 to 10 minutes. Add a little hot water if it seems too thick, or allow to bubble longer if it needs more thickening. Remove from heat and allow to sit for 5 minutes.

At the last minute, stir in lots of chopped basil. Serve immediately over jasmine rice. Spoon plenty of sauce into the bowl!

One Comment

You must be logged in to post a comment.

Profile photo of Katie

Katie on 1.30.2011

I am so tempted to try duck right now. Wow.

No Reviews

You must be logged in to post a review.

Related Recipes

Moroccan-spiced Carrot & Lentil Soup
Profile Photo by Jayne Pearson in Soups
A deliciously healthy thick soup combining earthy lentils with the warm...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Creamy Roasted Garlic and Onion Soup
Profile Photo by Spirited Morgan @ Spirited and Then Some in Soups
This soup is super comforting, creamy, and completely dairy free! The...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Simple Miso Soup
Profile Photo by Annie @ fritesandfries.com in Soups
The key to the perfect miso soup is actually using dashi...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Cinnamon, Sweet Potato, and Carrot Soup
Profile Photo by Spirited Morgan @ Spirited and Then Some in Soups
Cinnamon, sweet potatoes, and carrots? It's an absolutely delightful combination. The...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Kake Soba with Hon Tsuyu Broth
Profile Photo by Killing Thyme in Soups
If you love East and Southeast Asian cooking, I encourage you...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy