Savor the bold, harmonious flavors of red curry with roasted duck; a luxurious Thai-inspired dish combining succulent duck, vibrant red curry, and aromatic spices. This recipe delivers a perfect balance of heat, sweetness, and richness, making it an unforgettable centerpiece for festive gatherings or an indulgent weeknight treat.
Red curry with roasted duck is a celebrated Thai dish that beautifully melds the richness of roasted duck with the vibrant flavors of red curry. Its history traces back to Thailand’s royal kitchens, where creative chefs began pairing savory, crispy duck with spicy curries to delight the palate and elevate traditional recipes.
To prepare this dish, succulent duck is first roasted until the skin is crisp and golden, then sliced and simmered in a fragrant red curry sauce made with coconut milk, red chili paste, lemongrass, kaffir lime leaves, and Thai basil. Vegetables like lychee, pineapple, or bell peppers are sometimes added for a sweet balance.
What makes red curry with roasted duck especially interesting is the harmony of spicy, sweet, and savory notes—the richness of the duck perfectly complements the creamy, aromatic curry, creating a luxurious dish that is both comforting and sophisticated, ideal for special occasions or indulging at home.
This Thai red duck curry recipe from Honest Food is relatively straightforward to execute, involving simple stir-frying followed by a brief simmer, making it a quick weeknight dish once the ingredients are prepped. The flavor profile is a dynamic contrast of rich, warm heat from the Thai red curry paste and creamy coconut milk, which is balanced by sweet and tart high notes. The overall taste is an authentic, savory, and spicy experience, beautifully lifted by the tang of lime juice and the sweetness of pineapple chunks.
Thai Duck Curry
Ingredients
- 1 tablespoon peanut oil
- 1 tablespoon minced lemongrass (optional, white parts only)
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 yellow onion, sliced thinly top to root
- 2 to 6 small hot chiles, chopped (adjust to taste)
- ¼ cup Thai red curry paste
- 1 13-ounce can coconut milk
- 2 tablespoons fish sauce (optional, but recommended for authentic flavor)
- 1 pound diced, peeled potatoes
- 2 tablespoons sugar (palm sugar if available)
- 1 cup pineapple chunks
- 1 pound duck or goose breasts, sliced thin
- Lime juice, to taste
- ¼ cup roughly chopped cilantro
- White steamed rice, for serving
Directions
- Heat the peanut oil in a wok or a heavy sauté pan over high heat. The moment it smokes, add the lemongrass, ginger, and garlic and stir-fry for 1 minute.
- Add the sliced onion and chiles, and stir-fry for another minute or two. Then, mix in the red curry paste. Stir-fry the curry paste until it begins to separate a little (about 2 minutes).
- Pour in the coconut milk and stir well to combine. Fill up the coconut milk can with water and pour that in, too. Add the fish sauce and the diced potatoes.
- Simmer, covered, until the potatoes are almost tender, about 15 to 20 minutes.
- When the potatoes are just about tender, add the pineapple chunks and the sugar. Add salt or more fish sauce to taste. Cook the pineapple for a minute or two.
- Add the sliced duck breast. The duck breast will release some juice in a minute or two.
- When the duck is cooked to your liking (a few minutes for medium-rare), stir the curry well and add the cilantro and lime juice to taste. Turn off the heat and serve immediately over white steamed rice.
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