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Red duck curry

Name: Red duck curry (gaeng ped phed sapparot) recipe
Yield: 2
Ingredients: 1 lemongrass stalk; 2 (800g total) duck legs (from Asian butchers); 40g red curry paste; 5 makrut lime leaves; 300ml coconut milk; 3 tsp raw sugar; 30.00 ml fish sauce; 1/2 pineapple; 150g cherry tomatoes; 4 sprigs Thai basil, leaves picked; Steamed white rice, to serve

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by delicious. team

delicious. team

Jun 27, 2024

This fragrant red duck curry is the perfect meal to make on a Friday night or slow weekend. This delicious Thai recipe is full of traditional flavours such as fresh lemongrass, red curry paste, makrut lime leaves and a good helping of coconut milk for an irresistible creamy sauce. Vibrant, aromatic and warming, this easy curry recipe is definitely one you'll keep returning to.

If you'd like to make your own red curry paste, you can use our simple recipe here provided by Orathay Souksisavanh.

This recipe is an edited extract from Thai Home Cooking by Orathay Souksisavanh, published by Murdoch Books, RRP $49.99. Available in stores nationally.

1 lemongrass stalk
2 (800g total) duck legs (from Asian butchers)
40g red curry paste
5 makrut lime leaves
300ml coconut milk
3 tsp raw sugar
1 1/2 tbs fish sauce
1/2 pineapple
150g cherry tomatoes
4 sprigs Thai basil, leaves picked
Steamed white rice, to serve

Method

1.

Cut the lemongrass stalks into three sections and bruise them with a rolling pin to release the flavour.
2.

Heat a casserole for a few seconds over medium heat, then place the duck legs skin-side down into casserole. Cook for 10 to 12 minutes, until skin is browned. Set aside on a plate.
3.

Preheat oven to 180°C/160°C fan-forced.
4.

In the casserole (no need to clean), cook the curry paste and lemongrass in the duck fat. Add the lime leaves, and pour in 200ml water and the coconut milk. Add the sugar and fish sauce. Return duck legs to pan, skin-side up. Bring to a boil, cover and bake in oven for 1 hour 30 minutes.
5.

Cut the pineapple into even-sized pieces and halve the cherry tomatoes. Check that the duck is cooked: the flesh should separate easily with a fork.
6.

Remove fat from surface of curry with a ladle. Add the pineapple and tomatoes. Stir gently and allow to stand in oven for 10 minutes with oven turned off.
7.

When you are ready to serve, add the Thai basil leaves. Serve with white rice.