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Thai Red Duck Curry
  • Thai Red Duck Curry
  • Thai Red Duck Curry
Thai Red Duck Curry

Thai Red Duck Curry

In Thai markets fresh curry pastes are widely available and there are literally hundreds of versions of Thai red curry paste which is known as ‘prik gaeng ped’.

Our version is heady, aromatic and quite hot - perfectly counteracted by the addition of sweet pineapple!
More Info

Book: Curry Legend World Tour

Page number: 90

Effort: Medium effort

Serves: 4

Prep: 35 mins

Cook: 1 hour 20 mins

Origin: Thailand
Shopping List

  • 4 duck or chicken legs - cut into thighs and drumsticks 
  • 150g shallots or 1 small red onion - roughly chopped
  • 3 cloves of garlic - roughly chopped
  • Fresh ginger - roughly chopped to make 1 tbsp
  • 2 lemongrass stalks - 1 thinly sliced, 1 bashed with a rolling pin then cut into 3cm lengths
  • 1 red chilli - roughly chopped (seeds removed if you prefer less heat)
  • 200g pineapple - cut into bite-size pieces
  • 1 lime - zested and halved for juicing
  • 200ml full fat coconut milk
  • 1 tbsp sugar
  • 1 tbsp fish sauce
  • 1 tbsp tomato puree
Blends Needed

HALDI BLEND: 1 tsp

JEERA BLEND: tsp

METHI BLEND: 2 tsp

MIRCHI BLEND: 3 tsp
Goes Great With
Also Works a Treat With

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