Raan Thai Recipes

Thai Red Duck Curry ~ แกงเผ็ดเป็ดย่าง

The most unusual part of this recipe is the rambutans, the semi-sweet Thai fruit, added  to balance the spicy curry. Lychees or pineapple can be substituted if rambutans are unavailable.

Ingredients (Serves 4)

• 8oz/200g Duck
• 1 400ml can Coconut Milk
• 4 Tablespoons Thai Red Curry Paste (Adjust to taste)
• 2 Tablespoons Palm Sugar
• 3 Tablespoons Oil
• 4 Red Chillies
• 10 Sweet Basil Leaves
• 8 Kaffir Lime Leaves
• 10 Cherry Tomatoes
• 1 Teaspoon Salt (Adjust to taste)
• 4 Tablespoons Fish Sauce (Adjust to taste)
• 4 Raw Potatoes – Cubed (or, for speed, use canned)
• 8 Rambutans – Canned

Cooking Instructions

• Boil the potatoes (if not using canned) and set aside.
• Clean the duck and slice the meat into strips.
• Fry the curry paste in the oil for few seconds - this will release the flavours - then add duck and stir fry in the hot oil. Again, this only needs to be done for a few seconds.
• Cut the chillies and kaffir leaves into smaller pieces and add to the frying pan with the duck.
• Add the coconut milk, salt, sugar and fish sauce, and simmer for 2 minutes.
• Add the potatoes and bring the liquid back to the boil. Ensure potatoes are heated through
• Add the rambutans, basil leaves, and cherry tomatoes, heat through for 30 seconds and serve (with Thai Fragrant Rice).