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 Warren
This 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.
