Red Curry With Duck

Red Curry with Duck

Gairng Kra Tii Phed

Serves 2 Cooks in 60 minutes Difficulty EASY


Duck Preparation

  • 3 duck breasts
  • 2 coriander roots
  • 5 cloves garlic
  • 1 thumb sized piece of ginger
  • 2 tbsp Palo powder
  • 4 sticks of cinnamon
  • 4 star anise
  • 10 balck peppercorns
  • 1 tbsp chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 600ml water
Ingredients to prepare the duck
What you will need.

Red Curry

  • 25g red curry paste
  • 250ml coconut milk
  • 3 kafir lime leaves, stem removed
  • 75g pineapple peeled and sliced
  • 7 cherry tomatoes
  • A good handful of pea egg plants
  • 1 sweet chilli, sliced
  • 1 tbsp tamarind sauce
  • 1 tsp fish sauce
  • 1 tsp chicken stock
  • 1 tbsp palm sugar
  • A good handful of sweet Thai basil
Red curry with duck ingredients
What you will need.


Duck Preparation

  1. Smash the garlic cloves with the side of a knife to break them, repeat with the coriander roots and ginger.
  2. Bring the water to the boil, add all the ingredients and simmer for 45 minutes.
  3. Take out the duck, drain off any excess water and put in the oven or air-fryer for 10 minutes at 160ºC to make the duck a little more crispy.
  4. Let the duck cool and then cut into thin slices.

Red Curry

  1. Fry the curry paste (learn how to make the paste here) in a little coconut milk.
  2. Add the duck and stir well.
  3. Add the rest of the coconut milk, palm sugar, tamarind sauce, fish sauce, stock, pineapple, tomatoes, egg plants and lime leaves.
  4. Turn the heat down slightly and simmer for two minutes.
  5. Throw in the sweet basil leaves, give a final stir and remove from the heat.

To Serve

Serve on a large plate or bowl and top with the sliced sweet chilli. Eat with steamed Jasmine Rice.

Hope you enjoy my Gairng Kra Tii Phed. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.