Main Asian

Red roast duck curry

Name: Red roast duck curry
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons Thai red curry paste; 400ml canned coconut milk; 2 cups (500ml) vegetable stock or water; 1 tablespoon caster sugar; 1 tablespoon tamarind paste; 2 eschalots, sliced; 4 kaffir lime leaves; 1 sweet potato (about 400g), peeled, cut into 2cm chunks; 1 Chinese barbecued duck; 100g green beans, blanched; 100g canned sliced bamboo shoots, rinsed; 1 tablespoon fish sauce; 2 tablespoons coriander leaves or Thai basil; Lime wedges, to serve; Steamed rice, to serve

Rate now

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

The combination of the sweet, hot and sour curry sauce with the richness of roast duck will satisfy all your cravings.

1 tablespoon vegetable oil
2 tablespoons Thai red curry paste
400ml canned coconut milk
2 cups (500ml) vegetable stock or water
1 tablespoon caster sugar
1 tablespoon tamarind paste
2 eschalots, sliced
4 kaffir lime leaves
1 sweet potato (about 400g), peeled, cut into 2cm chunks
1 Chinese barbecued duck
100g green beans, blanched
100g canned sliced bamboo shoots, rinsed
1 tablespoon fish sauce
2 tablespoons coriander leaves or Thai basil
Lime wedges, to serve
Steamed rice, to serve

Method

1.

Heat oil in a wok or large deep frypan over low heat. Add the curry paste and fry for 2-3 minutes, stirring constantly. Add the coconut milk and stock, stirring. Add the sugar, tamarind, eschalots, lime leaves and 1/2 teaspoon salt, then increase heat to medium-low and bring to a boil. Simmer for 5 minutes. Add the sweet potato and simmer gently, uncovered, for 20 minutes until tender.
2.

Meanwhile, remove the duck meat from the bones and cut into bite-sized pieces. Add the beans, duck and bamboo shoots to the curry, and heat for 5-10 minutes. Remove from heat and add fish sauce to taste. Scatter with coriander or Thai basil leaves. Serve with lime wedges and steamed rice.