Duck Curry Recipe - Thai Red Curry Recipe | Hank Shaw (2024)

FAQs

How do Thai restaurants make curry so creamy? ›

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

Traditionally, all Thai curries were made with the same ingredients except for one thing: the chillies. Red curry was made with several red chillies for a fiery hot dish, while green curry was made with green chillies, and yellow curry was made with yellow chillies.

Marinate duck pieces with the marinade for at least 30 minutes. Add mustard seeds and when it starts to splutter, add sliced shallots, curry leaves, dried red chilli, chopped ginger, garlic and saute for couple of minutes.

Thai red curry

They can be hot, but the spice factor in this Thai curry is toned down a little by the inclusion of coconut milk. If you're making this Thai curry from scratch at home, you can always remove the seeds from your chillies to make it less spicy, too.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

The preference of Thai red curry or green curry depends on personal taste. Some people might prefer the spicier and bolder taste of red curry, while others might enjoy the more herbal and fragrant flavor of green curry. Both are delicious in their own ways, and it's worth trying both to see which one you like better.

Over time, however, other ingredients have been added to the curry pastes to enhance each recipe, making them more distinct from one another. Although all three colors may be spicy-hot depending on the chef, normally green is the mildest and red the hottest with yellow falling somewhere in between.

People love green curry because of the gentle balance of heat, sweet, and acid from the chiles, lime, and fresh herbs. Green curry is great with chicken and shrimp because it offers a punch of seasoning to the protein. The long list of herbs also makes green curry one of the healthiest Thai cuisine dishes.

Duck meat is an excellent source of protein. Protein keeps us healthy by building and repairing our muscles, skin and blood. Duck meat is an excellent source of iron, providing 50% of the iron we need in a day. Iron helps make healthy blood that flows through our bodies, giving us energy and making us grow.

Is duck used in Thai cooking? ›

In Thailand red curry is often made with duck, and it works so well – the rich fattiness of the duck pairs surprisingly well with the equally rich but creamy coconut milk, the bite of chilli, the exotic fragrance of lemon grass and galangal.

Duck is another staple of Asian cooking, and Thai chefs know how to use this animal in their dishes. You can find either Kuay Teow Bpet or Khao Na Bpet, or sometimes both.

Green Thai Curry is considered the hottest of all curries that will give you that burning but tasty flavor all over your mouth. For those who think that red curry is the spiciest among the Thai curries, it's about time to change this mindset.

Yellow curry is the mildest and often made with coriander, cumin, lemongrass ginger, garlic, and yellow or red chili.

If you're looking for a spicier red curry, use hotter peppers. Thai peppers are excellent here if you can find them, but if not, use your favorite chili peppers of choice. Next, add in the garlic and cook another minute, stirring, until the garlic is fragrant. Add the curry powder and paprika.

Yoghurt or heavy cream:

To achieve a creamy, tangy curry sauce, incorporate yoghurt or heavy cream. Stir them in gently, as high heat may cause curdling. These ingredients are ideal for creating a luxurious texture in dishes like butter chicken or tikka masala.

First you can make your curry thick by adding as little liquid as possible. Secondly if you already have a lot of liquid in your curry, you reduce it by simmering. You may have to remove dry ingredients and set them aside to be added back later as some of them can be overcooked if not removed.

Coconut Milk

Coconut “milk” is made by grating the coconut flesh and soaking it in hot water. When it comes to Thai cuisine, it's a common ingredient when making curries and soups. And although it's not real dairy, it provides a creamy texture and balances out the heat from spices or peppers.

Yes, curry is best thickened with cornstarch or arrowroot flour. Combine 1 tablespoon starch/ flour with 2-3 tablespoons water or curry sauce to make a slurry. Add to the pot and simmer for 2-3 minutes until thickened.