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Thai red duck curry



  • 1.

    Heat the oil in a saucepan over a medium heat, add the shallots, garlic and ginger and cook for a few minutes, stirring. Stir in the brown sugar and curry paste, then after another few minutes add the coconut milk and the kaffir lime leaves and stir through.

  • 2.

    Add the duck thighs and cook on a low heat for 20 to 30 minutes with the lid on. Then add the duck breasts and cook with the lid on another 15 minutes or until tender.

  • 3.

    Take out the duck thighs, slice them and return them to the curry.

  • 4.

    Stir through the spinach along with the coriander, fish sauce and lime juice, cooking until the spinach has wilted.

  • 5.

    Serve with fragrant rice such as jasmine, garnished with spring onions, chillies and lime halves.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Thai red duck curry.


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Posted by Report
What happens with the basil !?