Crispy Duck Red Curry Class
Choo Chee Bhet Kgrob
This Crispy Duck Red Curry came about purely by being requested (in the forum on our first website) by one of our members “Tony Milligan” and then other members voted for it. It ended up as joint favourite of “voted for recipes” members would like to see Khwanjai make, so she did!
As I pointed out at the time, crispy duck is strictly speaking a Chinese recipe, but Khwanjai said “Okay, I’ll make something new” so here it is, as it was when unveiled for the first time ever. BTW this dish is absolutely gorgeous!
How to Make Crispy Duck Red Curry
Ingredients: (Serves 2 people)
300g Duck breast or leg
1 3/4 Cups Coconut milk
3 Kaffir Lime leaves (or 1 tbs chopped)
3 Thai Chillies depending on size
1/2 Cup red/yellow peppers, chopped
1-tbs Red curry paste
2 tbs Fish sauce
1 ts Palm sugar, heaped
(or Demerara 2nd choice)
1 tbs Chicken stock powder (1 cube)
2 Cups Oil
Salad of choice to garnish
Remove the skin from the duck meat, and slice finely, cut the duck breast in two, (assuming you have 1 x 300g breast) keep separate.
Pour half your fish sauce into the meat and leave to soak for 30 minutes or an hour is better
Cut up the bell peppers into bite size pieces
Slice Thai chillies lengthwise
Finely chop Kaffir lime leaves and slice chillies lengthwise
Rinse Kaffir lime leaves and tear in pieces
Actually it’s the duck skin first, heat wok with oil to medium and cook the skin until light golden brown and remove, next add duck pieces and cook for about five minutes or until a nice rich golden brown colour and remove
Place the skin back into the oil to finish off to a deep golden brown and remove to drain, switch woks for a clean one
Pour half of the coconut milk into a hot wok or pan, then simmer 5-7 minutes until it reduces and cracks, see video.
Next add the red curry paste, stir and mix it into the coconut milk, stir constantly until fully mixed. (Lower the heat if it splatters, you’re too hot) Carry on stirring as it reduces further, you’re looking for a grainy texture, see video
Now add remaining fish sauce, palm sugar and chicken stock powder and stir in well
Now add the rest of the coconut milk and bring to boil
Once boiling, add bell peppers, chillies and 2/3 of your kaffir lime leaves to the red curry, continue stirring for about 2 minutes
Do a taste test, (add palm sugar or fish sauce as you feel is right) test again, if you’re happy leave it alone!
Lastly cut up the meat into bite sized slices and it’s….. Done!
Serve hot lay the meat slices on a bed of fresh lettuce and cucumber; with some red bell pepper and chillies to garnish and sprinkle the crispy skin on top, with Jasmine rice or rice noodles as a side dish. Also we suggest a side dish of fresh salad, such as cabbage, crisp lettuce, cucumber and especially coriander. A nice delicately savoury flavoured soup to go with this is our Lettuce and Pork Soup which will balance out your whole meal and contrast nicely with the rich and spicy flavours of the curry. If you fancy something more substantial try our Pork Stuffed Cabbage Soup or maybe our Thai Steamed Eggs all of which are delicious!
Khwanjai’s Top Tips:
Watch the video, cook it, you’ll enjoy it!
Print the recipe to make notes, top tips in the video.
More useful information on this recipe Crispy Duck Surprise
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