There’s something magical about the combination of rich duck meat and Thai red curry! This duck curry recipe features duck breast with golden skin served in a coconut red curry sauce. Add lychees or pineapples for a very special dish that’s to die for!
Thai red duck curry
* THAT IS NOT A PRAWN/SHRIMP in the photo! It’s the hole in a lychee where the seed was removed! 😂 *
Thai red duck curry
I recently enjoyed a beautiful Thai red duck curry at one of my favourite Thai restaurants here in Sydney, Khao Pla in Chatswood, and it inspired me to make my own. The rich flavour of duck meat, with the red curry sauce, the burst of sweet juice from the lychees and freshness from the herbs is one of those eating experiences that I hope everyone tries at least once in their life!
Plus, as much as I love my reliable Chicken Red Curry, duck is special. I’ve always thought of it as a luxury item and I love that duck meat is more readily accessible at grocery store these days. While it is more expensive than chicken, making Duck Curry at home costs, by rough calculations, around 70% cheaper than at a nice Thai restaurant where small bowl can fetch upwards of $30.
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