How to Make Thai Red Duck Curry Recipe

Thai Yellow Chicken Curry

Thai red curry with roasted duck recipe (kaeng phed ped yang).

Recipe Summary Thai Yellow Chicken Curry

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Ingredients | Thai Red Duck Curry Recipe

1 tablespoon olive oil

3 tablespoons Thai yellow curry paste (such as Mae Ploy®)

1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces

2 (14 ounce) cans coconut milk

1 cup chicken stock

1 yellow onion, chopped

3 small red potatoes, cut into cubes, or as needed

3 red Thai chile peppers, chopped with seeds, or more to taste

1 teaspoon fish sauce

Directions

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.

Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.

Stir fish sauce into chicken curry mixture just before serving.

Info | Thai Red Duck Curry Recipe

prep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Thai Yellow Chicken Curry

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