Duck Red Curry (Set)

Red Curry Paste is made by pounding together dried red chili, lemongrass, garlic, shallot and galangal. Its texture is thick, rich in flavor with a hint of spiciness.

Product Line:

Thai Premium Cooking Set

Active Cooking Time:

15 Minutes or less

Serving Size:

2 Servings

Chef Nooror’s Pro Tip:

Use Leftovers! Yes, you read it right, the leftover trimmings from last night’s roast are the best. Whether, duck, lamb, beef, pork or what have you.

This Set Contains:

  • Red Curry Paste
  • Thai Dried Spices
  • Premium Fish Sauce
  • Coconut Cream Powder

You Will Need:

  • 200g. Sliced duck magret or fillet, Roasted or Grilled.
  • 4 Cherry Tomatoes
  • 100g. Pineapple
  • 250mL Water
  • 1Tbsp. Vegetable oil
  • 1tsp. Sugar


  • Canned Lychee
  • Grapes


  1. Pour the Coconut Cream Powder in a bowl, add 250mL of hot water to dissolve, and set aside.
  2. Slice the cherry tomatoes into halves, dice the pineapple into large cubes, and slice the grilled duck breast.
  3. Heat 1Tbsp. of vegetable oil in a sauce pan.
  4. Add the Red Curry Paste and stir-fry until aroma develops and lower the heat.
  5. Add the Coconut Cream. Bring to boil.
  6. Add the duck breast, and all the fruits and vegetables you might be using, and the Thai Dried Spices.
  7. Season with Thai Premium Fish Sauce and Sugar to taste.
    • Note: If you’re using any canned fruits remember they are already pretty sweet, so lessen or omit the sugar from this recipe.
  8. Simmer until cooked through.

Serve hot with ™Thai Jasmine Rice.