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The last week has been hot and the temperature has been rising with each day proving that the real Marbella summer is here. With the heat, I’ve been keeping cool and trying to stay in the shade. Along with this, I’ve decided to look through my cookbooks for some easy dinner recipes.
Seeing that I had two duck breasts in the fridge, I decided to make a Thai red curry with roasted duck and used a typical green curry recipe but replaced the green curry paste for the less spicy red curry paste. We had this spicy dinner with lots of iced tea to cool down.
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Quick Thai red curry with roasted duck
(serves 4)
- 700 grams duck breast (about two breasts)
- 400 ml. coconut milk (1 large can)
- 2 Tablespoons Thai red curry paste (I use either cock brand or Mae Ploy)
- 8 Kaffir lime leaves (optional but it adds a really unique tartness to the curry)
- a handful of cherry tomatoes and some string beans, if you have them.
- Season the duck breasts and roast in a moderate oven (around 200C) until the skin is crispy and golden brown.
- Gently bring the coconut milk to a simmer.
- Stir in the curry paste and heat thoroughly.
- Add the lime leaves and a bit of salt or fish sauce.
- If you are using them, drop the string beans in.
- When it starts to boil, take it of the heat and add the cherry tomatoes.
- Slice the roast duck thinly then place on a platter and pour over the red curry sauce.
- Serve with steamed Thai jasmine rice.
Travels with a Gourmet 
Hi Shreya,You could use chicken but do it with green curry instead. If you want to make a red curry but not use duck, then try it with beef. Let me know how it turns out.G.T.
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ive never had duck meat.. but I guess chicken can be used instead. Looks yummy!
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