1 Review

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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The Flying Chef April 28, 2009
Blue Elephant Thai Red Curry