Wild Duck Thai Red Curry
Discover a delicious, flavor-packed recipe for Thai duck curry that will quickly become a family favorite.
Wild Duck Thai Red Curry
Remi WarrenThis recipe comes to us from Remi Warren, TV personality, hunting outfitter, and friend of Montana Knife Company.
4
20 minutes
25 minutes
650
Indian
Dinner
As an avid hunter and chef, I’m always looking for new ways to prepare the game I bring home to my family. This Thai duck curry recipe has become a favorite in my household — it’s packed with bold flavors, easy to make, and puts a delicious twist on wild duck.
Ingredients
- 3 cloves crushed garlic
- 1 Tbsp. olive oil
- 32 oz. (2 cans) coconut milk
- 4 oz. red curry paste
- 2 tsp. fish sauce
- 1 Tbsp. freshly ground ginger
- 2 Tbsp. brown sugar
- 2 bell peppers, chopped into bite-size pieces
- 1 lime
- 1 bunch Thai basil
- 4 duck breasts, cubed (if using skin-on duck breasts, brown skin side in a hot skillet with oil before cubing)
- Cooked white or brown rice
Directions
- In a large saucepan over medium heat, sauté the crushed garlic in olive oil for 1–2 minutes until fragrant but not burnt.
- Pour in the coconut milk and red paste. Bring to a boil, then reduce to a simmer.
- Stir in the fish sauce, ginger, brown sugar, chopped peppers, and cubed duck. Let the curry cook for 6–10 minutes until the duck is cooked through.
- Squeeze in lime juice to taste, and garnish with fresh Thai basil leaves. Serve the Thai duck curry over rice.
