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    You are in: Home / Blue / Blue Elephant Thai Red Curry Recipe
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    Blue Elephant Thai Red Curry

    Blue Elephant Thai Red Curry. Photo by The Flying Chef

    1/3 Photos of Blue Elephant Thai Red Curry

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Karen Elizabeth's Note:

    A friend gave me some sample curry pastes from the company Blue Elephant:Royal Thai Cuisine, and oh joy, they have recipes on the back! This one uses the Red Curry Paste (Hot), the description reads "Fried and combined with coconut cream, this aromatic paste will give you a delicious Thai Red Curry." It also advises, for a less spicy curry, use less paste, eg 50gr. This recipe uses roasted duck breast, but you could substitute to personal taste. Kaffir lime leaves are available in most Asian supermarkets. Storing it here, when I've made it, I'll update.

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    Units: US | Metric


    1. 1
      Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.
    2. 2
      Stir fry until an aroma develops, and then lower the heat.
    3. 3
      Add coconut cream and 180 ml of water.
    4. 4
      Bring to the boil.
    5. 5
      Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.
    6. 6
      Add fish sauce and sugar.
    7. 7
      Simmer until cooked through.
    8. 8
      Garnish with chilli and fresh basil.
    9. 9
      Serve with basmati rice.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on April 28, 2009


      This was totally delicious!!! I loved the sauce and all the flavours came together so well. I did serve 1 duck breast per person and cooked them skin side down first to render fat. I then finished them off breast side down in the sauce and they were beautifully cooked. I sliced them and served over rice topped with the yummy curry sauce. I also added extra grapes and cherry tomatoes. The only problem I could see with this recipe is the amount of duck listed seems a bit small for 4 people after serving this with 1 duck breast per person. Apart from that it is a great Thai curry recipe and I loved making it with duck, a favourite of ours and I have never used it in a curry before. Thanks Karen for a Fab recipe and a definite keeper for us.

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    Nutritional Facts for Blue Elephant Thai Red Curry

    Serving Size: 1 (424 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 420.6
    Calories from Fat 288
    Total Fat 32.0 g
    Saturated Fat 21.6 g
    Cholesterol 85.0 mg
    Sodium 289.5 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 3.1 g
    Sugars 13.6 g
    Protein 18.9 g

    The following items or measurements are not included:

    red curry paste

    kaffir lime leaves


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