Aromatic Thai Red Duck Curry

This luxurious Thai red duck curry combines tender, crispy-skinned duck with a rich coconut curry sauce infused with aromatic spices. Sweet pineapple and lychees balance the heat while fresh Thai basil adds the perfect finishing touch to this restaurant-quality dish you can master at home.

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Course: Main Course

Cuisine: Thai

Keyword: Duck

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 485kcal

Equipment

Ingredients

3 duck breasts or 6 duck legs
1 can 400ml coconut milk (thick cream part)
1 can about 200g Thai red curry paste (preferably Maesri brand)
1 cup pineapple chunks optional
1/2 cup lychees or grapes optional
1-2 tbsp palm sugar
2-3 tbsp fish sauce
3 kaffir lime leaves optional
Fresh Thai basil leaves
2 tbsp cooking oil

Instructions

Score the duck skin in a crosshatch pattern. Pan-sear duck breasts skin-side down until fat renders and skin becomes crispy.
Transfer duck to preheated oven and cook for 8 minutes. Remove and let rest before slicing.
Heat oil in a large pan or wok over medium heat. Add curry paste and fry until fragrant, about 2-3 minutes.
Add the thick coconut cream and cook until oil begins to separate from the mixture.
Stir in palm sugar, fish sauce, and kaffir lime leaves. Mix well to combine.
Add remaining coconut milk, pineapple chunks, and lychees or grapes. Simmer for 4-5 minutes.
Add sliced duck to the curry and heat through gently for 2-3 minutes.
Taste and adjust seasoning as needed. Stir in fresh Thai basil leaves just before serving.

Notes

Palm sugar provides the most authentic sweetness, but brown sugar can be substituted if unavailable.

Frying the curry paste until fragrant is essential for developing deep flavor.

Duck legs can be braised in the curry for 45 minutes instead of using duck breasts.

The dish can be made ahead without the basil; reheat gently and add basil before serving.

Adjust spice level by adding more or less curry paste to taste.

Serve over jasmine rice to soak up the rich curry sauce.

Fresh kaffir lime leaves can be replaced with lime zest if needed.

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