March 14, 2011

Duck (or Shrimp) Thai Curry

Filed under: Recipes,Seafood — pyjamasandtea @ 8:00 am
Tags: , ,

I made this for dinner last night with rave reviews.  My love, he raved.  I made it with shrimp, though the original recipe calls for duck.  I have included both options below.  I expect this will be even better today since we were too hungry to cook it for the required “sauce infusing and thickening” time.  I suspect the effort required to be patient may be marginally worth it here.

Duck or Shrimp Thai Curry

3 whole Boneless Duck Breasts, Fat On If Desired  OR 1 pound of large shrimp
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
6 Tablespoons Thai Red Curry Paste (storebought Or Homemade)(I used storebought and it was just fine)
1-½ can (14 Ounce) Coconut Milk (I suspect you could use a low fat variety without losing any flavour)
2 cups Hot Water
4 Tablespoons Fish Sauce (I didn’t want to open my new bottle so close to the move date so I omitted this– and it was still delicious)
3 Tablespoons Minced Fresh Ginger (don’t skimp on the ginger– it really adds a nice kick)
2 Tablespoons Olive Oil (additional)
½ whole Red Onion, Sliced
1 whole Green Or Red Bell Pepper, Cored And Sliced
1 cup Grape Tomatoes
½ whole Pineapple, Cut Into Chunks (can Use Canned Pineapple)
LOTS Of Fresh Basil, Chopped
Jasmine Rice Cooked (I used brown jasmine rice and it was perfect)
Preparation Instructions

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. Place duck breasts fat side down and cook for several minutes, or until skin is crisp and golden brown. (Don’t worry about cooking the duck at this point. You just want to give the skin some great color.) Remove from the skillet and cut into slices. Set aside.

OR for shrimp curry:  Omit above step and cook shrimp with vegetables after they are beginning to soften.

Reduce heat to medium low. If oil isn’t overly brown, go ahead and add the minced garlic to the pan. (If oil is to brown, pour it off and add some new oil.) Add red Thai curry paste to the pan and stir. Cook paste for several minutes to release the flavors. Pour in the coconut milk, hot water, fish sauce, and minced ginger. Stir and allow to cook over low heat for 10 to 15 minutes while you prepare the other ingredients.  (This was the step I rushed and I think the flavours will really meld nicely if you are more patient than I was).

In a separate pan heat oil over medium high heat. Add sliced onions and bell pepper and cook for several minutes. Make sure the pan is hot, then add sliced duck (or shrimp) and stir. Cook for 3 to 4  minutes.

Add pineapple and cherry tomatoes. Stir and cook for 2 minutes.

Taste curry sauce, which should be slightly thickened by now. Add more spice if needed.

Pour curry sauce into the pot with the veggies and duck. Stir to combine and allow to bubble and simmer for a good 5 to 10 minutes. Add a little hot water if it seems too thick, or allow to bubble longer if it needs more thickening. Remove from heat and allow to sit for 5 minutes.

At the last minute, stir in lots of chopped basil. Serve immediately over jasmine rice. Spoon plenty of sauce into the bowl!



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