Wild Duck Thai Red Curry
3 cloves crushed garlic
1 tablespoon olive oil
32 ounces (2 cans) coconut milk
4 ounces red curry paste
2 teaspoons fish sauce
1 tablespoon freshly ground ginger
2 tablespoons brown sugar
2 bell peppers, chopped in bite size pieces
1 bunch Thai basil
4 duck breasts, cubed (if using skin-on duck breasts, brown skin side in hot skillet with oil before cubing)
Cooked white or brown rice
Sauté 3 cloves of crushed garlic in olive oil over medium heat in large sauce pan for 1-2 minutes until garlic is fragrant but not burnt. Add coconut milk and red curry paste to pan and bring to a boil then reduce to a simmer. Then add fish sauce, ginger, brown sugar, chopped bell peppers and duck breasts. Allow curry to cook for additional 6-10 minutes until meat is thoroughly done. Squeeze lime to taste and garnish with fresh Thai basil. Serve over rice.
Made this with some spoonies and loved it! Kudos
This looks amazing. Gonna try and make it over the holidays. What do you use to add heat or is the curry hot on it’s own?