Thai Roasted Duck Red Curry with Kiwifruit
Serves: 8
Red Curry Paste
  • 2 coriander roots
  • 10 Dried whole chilis
  • 5 cm knob size galangal
  • 5-6 pcs garlic
  • 3 lemongrass, sliced
  • 2 tablespoon salt
  • 10 pcs shallots
  • 1 tsp shrimp paste / powder
  • 1 Kaffir Lime Zest
Roasted Duck Red Curry
  • 3 cups coconut milk
  • 4 tablespoons red curry paste (add more if u want)
  • 2 tablespoon fish sauce
  • 6 kaffir lime leaves
  • handful Thai Basil Leaves
  • 1 cup water
  • 2 tbsp brown sugar
  • 300-400g Thai Eggplant (like golf ball size)
  • 100-200g Baby Thai Egg plant (makheau phuang, tiny eggplant)
  • 1 Red Capsicum
  • 1 whole Roast Duck
  • 3 Zespri Kiwifruit (cut to lengthwise)
Red Curry Paste
  1. Soak dried chili for 10 minutes.
  2. Pound lemongrass and galangal with salt. Grind them into rough fibers. Add garlic, kaffir lime zest and cilantro roots next.
  3. Add drained chili and pound the mixture into a paste. Leave the shallots for last.
  4. Once when shallots are added, the juice in shallots makes it slippery to grind other ingredients effectively. Pound until the mixture turns into a fine paste so that you can’t recognize individual ingredients.
  5. Then add shrimp paste or powder. Pound to mix it in the paste.
Roasted Duck Red Curry
  1. Cut the Thai eggplant's stem off. Halve the eggplant from stem to the other end. Quarter the small ones and 6th the larger ones.
  2. Cut the stem and remove the seeds of the red capsicum. Slice red pepper into long thin pieces, about 2 inches. Tear the kaffir lime leaves away from the stem . Toss out the stems.
  3. Add half a cup of coconut milk into a pot. Over medium low heat, add red curry paste. Stir to break the paste and mix with coconut milk. Let the mixture simmer and turn into oil, about 5 minutes.
  4. Add another half a cup of coconut milk. Stir and mix it well. Let it simmer again. You should see a few spots with red oil bubbling up. If you like your curry with lots of pretty red oil, let the oil bubble up more. If you'd prefer less oil floating, add the duck, red capsicum, both Thai and baby eggplants.
  5. Add the rest of the coconut milk. Take a cup of water and rinse out the coconut milk container/can. Pour it into the pot. Let it come to a boil.
  6. Taste before adding fish sauce. The duck has already been seasoned and the curry paste has some salt. The curry may have the right balance of the flavor. If it seems bland, add a teaspoon of fish sauce at a time. You may need to add brown sugar if it's too spicy.
  7. When you're happy with the seasonings, add kiwifruit, kaffir lime leaves and Thai basil.
  8. Serve with rice.
Recipe by Swee San's Kitchen at

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