Thai Breakfast Gai Pad Pongali
A spicy Thai-inspired breakfast bowl with stir-fried chicken, egg, and fragrant rice for a bold morning start.
Red Thai Duck Curry
This red Thai duck curry is fragrant, warming, and full of depth. Crisp-skinned duck is simmered in a silky coconut curry sauce with red curry paste, creating a balanced mix of heat, sweetness, and savoury richness.
Serve with jasmine rice and fresh herbs for a restaurant-style curry at home.
Ingredients
- 1 small Onion sliced
- 1 tbsp Lime juice
- 1 tbsp Fish Sauce
- 1 handful Thai Basil or fresh basil, to finish
- 200 ml Chicken Stock
- 1 Red Bell Pepper sliced
- 2 tbsp Red Curry Paste
- 1 tbsp Oil
- 1 tsp Brown sugar
- 500 g Duck Breast cooked and sliced (or cooked duck leg meat)
- Jasmine Rice, to serve
- 400 ml Coconut Milk full-fat
Method
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- Heat oil in a pan over medium heat and fry red curry paste for 1 minute until fragrant.
- Add a splash of coconut milk and stir to loosen the paste.
- Add onion and pepper; cook for 2–3 minutes.
- Pour in remaining coconut milk and stock, then simmer gently for 8–10 minutes.
- Season with fish sauce and brown sugar.
- Add sliced cooked duck and simmer 3–4 minutes to heat through.
- Finish with lime juice and Thai basil.
- Serve hot with jasmine rice.
Notes
Use cooked duck breast or duck legs and add near the end to keep the meat tender.
Balance the sauce with fish sauce, sugar, and lime to match your taste.
Add fresh basil right before serving for best aroma.
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