A secret recipe of Duck Curry from Thai Square

Are you looking for an authentic Thai restaurant in London? Asian food, especially Thai cuisine, has lately become very popular among the restaurant-goers in London. Keeping that in mind, Thai Square Restaurants bring you the latest dishes from Thailand that will excite your palate. One such speciality is the delicious Thai duck curry. While attractive restaurant deals in London go a long way to bring you to our restaurants, we understand that sometimes you might just wish to stay at home and cook yourself. To help you, our chefs have shared their secret recipe of the duck curry below. You can easily obtain the ingredients from the larger Asian supermarkets in case you have trouble finding them in your local grocery.

  • 4 duck breasts
  • 8 ounces of chicken stock
  • 14 ounces of coconut milk
  • 8 finely slices spring onion
  • 1 sliced red pepper after seeds are removed
  • Salt and freshly ground pepper
  • 8 baby aubergines, halved
  • 5 black peppercorns
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of coriander seeds
  • 2 chopped shallots
  • 1 tablespoon of crushed garlic
  • Peeled and chopped fresh ginger
  • 3 chopped lemongrass stalks
  • 5 chopped red chillies after seeds are removed
  • 5-6 kaffir lime leaves
  • Pinch of turmeric
  • Pinch of ground cinnamon
  • Splash of Thai fish sauce
  • Splash of chilli oil
  • I tablespoon of palm sugar
Instructions
  1. First, dry-fry the black peppercorn, cumin and coriander seeds in a frying pan without any oil for 4 to 5 minutes. This will help release the flavour of the spices. Next, grind the spices into a fine powder.
  2. Add the chilli, shallots, garlic, ginger, lemongrass, kaffir lime leaves, cinnamon, turmeric, fish sauce, chilli oil and palm sugar to the ground spices. Put everything in a food processor and blend till it turns to a smooth paste.
  3. Next, score the skin of the duck breasts, add seasoning of salt and cook in a cold frying pan over medium heat. Remember to tip off the released duck fat. Cook for five minutes, and then turn over the breasts till the other side is lightly brown. Now remove the duck quickly from the heat.
  4. In the same pan, place the curry paste from step 2. Cook it slowly over low heat till the flavours are released.
  5. Now add the stock and the coconut milk, and let it boil.
  6. Make thin slices of the duck breasts, and add salt and ground black pepper as seasoning. Place the slices in the pan, and let it simmer for 2 to 3 minutes.
  7. Finally add the spring onions, red pepper and the aubergines to the pan, and continue to cook until the duck is completely prepared.
  8. You can serve this duck curry with Thai rice for optimum enjoyment.

Any food connoisseur in London knows that Thai Square is one of the Fulham restaurants. And the duck curry is such a remarkable dish from the repertoire of our chefs that it does not matter if you have already tried it at home. You have to order it again the next time you visit us.

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