Thai Red Duck Curry

I know what you’re thinking…how can this goose, blog a red duck curry, that’s primarily yellow in colour???  I keep asking myself that very same question, but as I ponder the answer I’m shoving mouthfuls of this AMAZING curry into my mouth.  I’ve made pastes before…I’ve used bottled pastes as well, but NOTHING comes even close to this curry.

So, as with most Thai curries, a fabulous paste is at the heart of a fabulous curry!  This paste was a little different to the past pastes I’ve made because the recipe called for it to be fried in a little oil before using it.  Blend or whizz to  a smooth paste (my technical term for processing )

Heat half the coconut milk with 3 tablespoons of the paste.  Cook it until it’s blended through.   The smell is soooo good that you shouldn’t be surprised if passers-by knock on your front door asking to be fed at your table! 

Add the duck, fish sauce, lychees, lychee juice, pineapple and remaining coconut milk.  Bring to the boil and add the eggplants and chillies.  Here is where I modified the recipe.  Firstly, I couldn’t find either apple eggplants or pea eggplants at my local Asian grocer and second there just aren’t enough vegetables in this curry to satisfy my mob.  So in light of that I added a small can of sliced water chestnuts, a handful of julienne bamboo shoots, a can of baby corn shoots and a handful of fresh green beans.  The second time I made it I added all of the previous vegetables but also a can of straw mushrooms and two fresh carrots cut into fine julienne…so finally there were enough vegetables to satisfy my brood Serve with whatever rice takes your fancy.  We always eat basmati rice because it is the lowest GI rice and helps keep blood glucose levels steady.

The unmodified recipe comes from the current Food Safari cookbook.  You can find my modified version of the recipe here

So my faithful band of few, are you a Thai curry fan? 

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