Thai duck red curry with rambutan

Leave a comment
Asian cuisine

Quick and easy

“A popular Thai dish consisting of red curry paste cooked in coconut milk and added with meat; such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.”

Thai food has always played a part in my life since young, I’ve also been inspired to make red curry because of my parents who have recently relocated to Bangkok. In 2014, I backpacked across Thailand’s mainland and a few of it’s islands and this summer i’ll be going back for another holiday and cannot wait to eat all it’s fresh foods and fruits they have to offer.

You will need:

Making the paste through a blender:

1 shallot or 4 small purple onions
2 lemongrass
8-10 fresh red chillies (or more, it depends of your personal preference)
2 garlic cloves
2 galangal
4 kaffir leaves
2 tablespoon belachan
1 tablespoon coriander seed
1 tablespoon ground cumin
Bunch of coriander with root
1 teaspoon of black peppercorns
1/2 teaspoon of salt
2 tablespoon chilli powder
40-50ml of water


1 whole duck
1 tablespoon sunflower oil
2 tablespoon fish sauce
1 tin of coconut milk
1 chicken stock cube
2 tablespoon of palm sugar
1 tin of rambutan or bunch of fresh rambutan fruit/ or lychee fruit
Garnish with bunch of basil leaves

Thoroughly blend the ingredients into a smooth paste, gradually add a little bit of water to allow the paste to easily mix rather than it getting stuck at the bottom of the blender. Preheat your wok in oil on medium to high heat and cook the paste till fragrant, before adding the coconut milk. Season with a chicken stock cube, fish sauce and a little bit of water, lower the heat and leave the curry sauce to simmer for 15-20 minutes. Add the pre-bought duck (I got mine from China town), or you can pan fry skin side down to allow the skin to crisp. Lastly, add the rambutan fruits into the curry with basil leaves. Served with mixed brown and red rice and stir fried kale with pre-bought (from China town) roast pork and pine nuts, seasoned with white pepper and oyster sauce.

duck_red_curry_01 duck_red_curry_02 duck_red_curry_03 duck_red_curry_04 duck_red_curry_05 duck_red_curry_06 duck_red_curry_07 duck_red_curry_08 duck_red_curry_09 duck_red_curry_10 duck_red_curry_11 duck_red_curry_12 duck_red_curry_13 duck_red_curry_14 duck_red_curry_15 duck_red_curry_16 duck_red_curry_17 duck_red_curry_18 duck_red_curry_19 duck_red_curry_20 duck_red_curry_23 duck_red_curry_24 duck_red_curry_25 duck_red_curry_26 duck_red_curry_27 duck_red_curry_28 duck_red_curry_29

The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s