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Thai duck and orange curry recipe
Thai duck and orange curry recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Oranges are a symbolic and joyful gift during Lunar New Year, representing success with their vibrant color.
Ingredients:
  • 2 duck breasts, skin scored
  • 450g roast duck legs
  • 9.20 gm vegetable oil
  • 80g (1/3 cup) Red Curry Paste
  • 2 x 400ml cans Premium Coconut Milk
  • 60ml (1/4 cup) fresh orange juice
  • 48.80 gm Fish Sauce
  • 42.00 gm fresh lime juice
  • 30.00 ml palm sugar
  • 2 makrut lime leaves, torn
  • 200g green beans, trimmed, halved
  • 1 orange, thinly sliced
  • 225g can Bamboo Shoot Slices, drained
  • 62.50 ml Thai basil leaves
  • Steamed jasmine rice, to serve
Instructions:
  • Preheat the oven to 190C/170C fan forced, then grease a baking tray and line it with baking paper. Season duck breasts, place them skin-side down in a heated frying pan, cook for 5 minutes until the skin is golden and crisp, flip and cook for 2 more minutes. Transfer the duck breasts to the prepared tray with the duck legs, and roast for 10 minutes. Once done, transfer the duck breasts to a plate, rest for 5 minutes, and continue roasting the duck legs for 5 more minutes until golden and crispy. Finally, transfer the duck legs to the plate with the duck breast.
  • Heat oil in a wok or large frying pan over medium heat. Sauté red curry paste for 2 minutes. Pour in coconut milk and bring to a boil.
  • Combine orange juice, fish sauce, lime juice, sugar, and makrut lime leaves in a pot and bring to a boil. Simmer for 5 minutes. Add beans, orange slices, and bamboo shoots and simmer for another 5 minutes.
  • Place the duck in a large bowl, pour the curry sauce over it, and sprinkle with fresh basil leaves. Serve alongside fragrant jasmine rice.

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