The Recipe

Thai Red Duck Curry

COOK TIME : a few secondsPREP TIME : a few seconds
From love & olive oil
Thai Red Duck Curry
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Ingredients

DESCRIPTION

No description provided.


INGREDIENTS

  • For Curry Paste:
  • 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
  • 1 to 2 dried Thai red chiles or other hot chile (optional, to taste)
  • 2 medium shallots, halved
  • 8 garlic cloves
  • 1 2-inch piece ginger, peeled and coarsely chopped
  • 1/4 cup chopped cilantro stems
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 2 teaspoons red curry powder
  • For Soup:
  • 2 tablespoons vegetable oil
  • 2 14-ounce cans unsweetened coconut milk
  • 2 cups low-sodium chicken broth
  • 1 1/2 pounds duck legs (about 4) or duck breasts (substitute chicken if desired)
  • 1 tablespoon fish sauce (or more to taste)
  • 1 tablespoon soy sauce (or more to taste)
  • 1/2 tablespoon light brown sugar (or to taste)
  • 1 cup pineapple chunks, from about 1/4 fresh pineapple
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, seeded and thinly sliced
  • Toppings:
  • bamboo shoots (optional)
  • 1/4 red onion, thinly sliced
  • small handful fresh basil leaves, roughly chopped
  • cilantro sprigs (optional)
  • bean sprouts (optional)
  • Lime wedges
  • Jasmine rice, for serving

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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