Duck Curry
Submitted by leroyp
Thai duck curry simmered in coconut milk with a handmade paste of chilies, coriander, lemongrass, shrimp paste, and lime. Rich, fiery, and aromatic with fresh basil stirred in at the finish. Serve over jasmine rice.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minMaking curry paste from scratch changes everything, and this Thai duck curry is proof. Soaked chilies get pounded with peppercorns, coriander seeds, caraway, dried shrimp paste, cilantro root, lemongrass, and lime zest into a fragrant, fiery paste that no jar from the store can match.
Duck pieces simmer in coconut milk that’s been reduced first to concentrate its richness, then the paste goes in gradually so you can control the heat. A generous splash of fish sauce and torn basil leaves finish the sauce with that unmistakable salty, herbal Thai signature.
The duck’s natural fat melts into the coconut milk as it cooks, creating a sauce that’s silky, complex, and deeply satisfying.
Chef Tips
- Add the curry paste in stages. Start with half, taste, then add more. You can always add heat, but you can’t take it away.
- Reduce the coconut milk before adding the duck. This step concentrates the fat and sweetness, giving you a richer, more velvety sauce.
- Use a mortar and pestle for the paste if you can. The pounding bruises the ingredients and releases oils in a way that a food processor just can’t replicate.
- Leftover paste keeps in a sealed jar in the fridge for several days. Use it on grilled chicken, shrimp, or stirred into a quick noodle soup.
Ingredients
Directions
Wash the duck, dry thoroughly and cut into serving pieces.
Set aside.
In a deep saucepan or casserole bring the coconut milk to the boil; simmer for 5 minutes.
Pour off half and set aside, then simmer the remaining milk for about 15 minutes.
Add the duck and simmer 10 minutes.
Drain the chilies and pound to a paste with the salt.
Grind the peppercorns, caraway and coriander seeds together and pound with the chilies.
Add the dried shrimp paste, cilantro root and leaves, lemon grass and lime and pound to a smooth paste.
Stir into the duck and coconut milk, at first adding only half the paste; check the strength before adding the remaining seasoning paste.
Add the reserved coconut milk, a large splash of fish sauce and basil.
Simmer until the duck is tender and the sauce is thick and flavorful.
Check the seasoning and serve with rice.
Unused seasoning paste can be stored for several days in a covered jar in the refrigerator.
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