This family favourite classic Thai-inspired red duck curry is rich and creamy, and perfect for a satisfying meal either for lunch or dinner.
- 1 whole barbecued duck
- 1 tbsp peanut oil
- 400 ml can coconut milk
- ¼ pineapple, peeled, chopped
- 2 finger eggplants, sliced
- 1 tbsp fish sauce
- 1 long red chilli, thinly sliced
- 100 g snow peas, trimmed
- 2 kaffir lime leaves, finely sliced
- 1 tbsp grated palm sugar
- 1 tbsp lime juice
- Thai basil leaves, steamed Jasmine rice, to serve
- 10 dried chillies
- 1 small red onion, chopped
- 4 chilli padis, chopped
- 1 lemongrass stalk, white part only, sliced
- 2 cm piece ginger or galangal, peeled,
- 5 cloves garlic, chopped
- 1 lime, peeled, zest
- 1 bunch coriander, roots chopped
- 1 tbsp belacan or shrimp paste
Place duck on a chopping board. Remove meat form carcass and slice thickly (about 2 cm).
CURRY PASTE: Soak dried chillies in hot water 15 mins, then drain and chop. In a small food processor or blender, combine all ingredients and process to a smooth paste.
In a large wok or frying pan, heat oil on low. Fry prepared curry paste 8 to 10 mins, stirring.
In a saucepan, heat half coconut milk on medium. Simmer 2 to 3 mins. Stir into curry paste in wok. Add duck, pineapple, eggplant, fi sh sauce, chilli and remaining coconut milk to wok. Simmer on low 3 to 4 mins until eggplant is tender. Stir in snow peas and kaffir lime leaves. Simmer 30 secs.
Season with juice and palm sugar.
Serve topped with Thai basil and accompany with Jasmine rice.