One of my favorite meals to make when I want to clean out the fridge, but still feel like it is a quality meal is a duck curry. Duck breast is a protein that is super rich in flavor and texture, while also being straight forward to make. Curry is also great because you can throw just about any vegetable in there along with curry paste and coconut milk and you have an awesome curry. It is the perfect weeknight meal that is hearty and flavorful.
Key Ingredients & Substitutions:
- Duck Breast – This is my choice of protein for this dish, but chicken and fish are also fantastic here.
- Onions, Bell Peppers & Broccoli- These are the main vegetables in this curry, you can substitute with any vegetable of choice. Just note the cooking time will differ.
- Coconut Milk – Make sure to use the full fat coconut milk for the best flavor! You can also use cream here if you like, however coconut is more authentic.
- Chicken Stock – Any stock will work here, or even use all coconut milk for a richer flavor.
- Fresh Lime Juice – This balances the richness in the dish, do not omit! You can also use fresh lemon juice.
- Fish Sauce – This is essential to a good Thai curry in my opinion. Unless you are allergic to fin fish, I would not omit. It adds a great umami flavor that cannot be replaced!
@kellyscleankitchen Thai Red Duck Curry Recipe 🔥 Ingredients: 1. 1 large duck breast, scored 2. Salt and pepper 3. 1 tbsp Duck fat 4. 1 onion, julienned 5. 2 bell peppers, julienned 6. 1 tbsp ginger, minced 7. 1 tbsp garlic, minced 8. 2 tbsp red curry paste 9. 2 cans whole coconut milk 10. 1 cup chicken stock 11. 1 tbsp fish sauce 12. 2 limes, juices 13. 2 broccoli heads, floret 14. 3 Green onions, sliced for garnish Instructions: 1. See previous video for how to cook duck breast. For Curry: 1. In a large pot, add 1 tbsp duck fat over medium heat. Sauté the onions and bell peppers until cooked through, salting as you go, around 5-8 minutes. Add the ginger, garlic and red curry paste and saute another 2 minute until fragrant. 2. Stir in the coconut milk, chicken stock, fish sauce, lime juice and broccoli and bring up to a low simmer. Simmer with a lid for 15 minutes to develop flavor. 3. After 15 minutes taste for seasoning and adjust accordingly. 4. Serve with rice and the duck, enjoy! #duckcurry #curry #redcurry ♬ Love Letter - Cavendish Music
Thai Red Duck Curry
Prep Time: 15 minutes
Cook Time: 2 Hours
Total Time: 2 Hours 15 minutes
Serves: 4-6
Ingredients:
- 1 large duck breast, skin scored
- salt and pepper
- 1 tbsp duck fat
- 1 onion, julienned
- 2 bell peppers, julienned
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 tbsp red curry paste
- 2 cans whole coconut milk
- 1 cup chicken stock
- 1 tbsp fish sauce
- 2 limes, juiced
- 2 broccoli heads, just the florets
- 3 green onions, sliced for garnish
Preparation:
STEP 1.
Season the duck breast with salt and pepper. For how to cook the duck breast, check out the instructions here: https://kellyscleankitchen.com/2025/03/11/pan-seared-duck-breast/
STEP 2.
For the curry, in a large pot over medium heat, melt the duck fat. Once warm, add the onions and bell peppers and saute until translucent, around 5-8 minutes, salting as you go. Once cooked through, add the ginger, garlic and red pepper paste and coat the vegetables. Saute for 3 minutes, until fragrant.
STEP 3.
Stir in the coconut milk, chicken stock, fish sauce, lime juice and broccoli and bring up to a simmer. Taste and season with salt and pepper as needed. Top with a lid and simmer for 15 minutes to develop flavor.
STEP 4.
After 15 minutes taste for seasoning and adjust accordingly. Garnish with green onions and enjoy!
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