Red Duck Curry (Paste)

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 Paste

Active Cooking Time:

20 Minutes or less

Serving Size:

3-4 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.

Amount of Paste Needed:

  • 4Tbsp. Red curry paste (about 70g. or 50g. for a less spicy result)

What Else You Will Need:

  • 200g. Sliced duck magret or fillet, Roasted or Grilled
  • 120g. Pineapple
  • 10 Seedless Grapes
  • 3-4 Cherry Tomatoes
  • 2 Red Serrano Chilies
  • Small Handful Sweet Basil Leaves
  • 400mL ™Coconut Cream
  • 100mL Water
  • 2Tbsp. Vegetable oil
  • 1Tbsp. ™Thai Premium Fish Sauce
  • ½Tbsp. Sugar


  • 4 ™Kaffir Lime Leaves
  • Canned Lychee


  1. Season with Thai Premium Fish Sauce and Sugar to taste.
  2. Add the duck breast, fruits, and Kaffir Lime Leaves.
  3. Add the remaining Coconut Cream and 100mL water. Bring to boil.
  4. Add half of the Coconut Cream. Bring to boil.
  5. Add the Red Curry Paste and stir-fry until aroma develops and lower the heat.
  6. Heat 2Tbsp of vegetable oil in a sauce pan.
  7. Dice the pineapple into large cubes, halve the cherry tomatoes, slice the serrano chilies and slice the pre-grilled duck breast.
    • 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 Black Rice.