I'm sure everyone is familiar with Thai curry, but the curry I'm sharing today is a bit different from the usual—it's extra fragrant. After tasting it, I guarantee everyone will love it.
What makes this curry extraordinary? The secret lies in the duck legs. Duck legs generally have more fat, which makes them particularly flavorful and crispy. By rendering the duck fat through slow frying and then using it in the dish, the result is a curry that stands out with its unique taste. This method of incorporating duck fat adds a distinct flavor to the curry that you might not even find in a restaurant!
The duck fat rendered from the duck legs certainly adds a delicious element to the dish. However, rather than considering the duck legs as the main attraction, I believe the curry sauce and the accompanying ingredients are the real highlights. The potatoes, eggplants, and onions fully absorb the curry’s rich flavors during the simmering process, making each bite a burst of aromatic delight. This curry is an absolute “rice killer”!
A word of advice: be sure to prepare extra rice! If you don't kind of like rice, you can also pair this curry with bread or flatbread, both of which complement the curry beautifully. A cooking video is available for you, and if you scroll down, you’ll find detailed written recipes and instructions.
Ingredients (serve 2)
Duck Leg | 1 pc |
|---|---|
Salt | 1 tsp |
Lemongrass | 1 stick |
Water | 3 tbsp |
Ginger | 3 slices |
Garlic | 4 cloves |
Onion | 1 bulb |
Cherry Tomato | 10pcs |
Potato | 250 g |
Thai Eggplant | 150g |
Red Curry Paste | 2 tbsp |
Coconut Milk | 250 ml |
Chicken Stock | 300 ml |
Fish Sauce | 1 tbsp |
Sugar | 20g |
Thai Basil | 2 sprigs |
Steps
1.
Sprinkle 1 teaspoon of salt evenly over the surface of the duck legs and rub it in. Marinate for 15 minutes.
2.
Peel and cut the potatoes into chunks. Remove the stems from the Thai eggplants, cut them into quarters (soak in water before cooking if not using immediately). Peel and lightly crush the garlic cloves. Peel and slice the ginger. Remove the outermost layers of the lemongrass, then slice it.
3.
In a blender, combine the ginger, garlic, lemongrass, half of the onions, and 3 tablespoons of water. Blend into a paste and set aside.
4.
In a skillet, place the duck legs (skin side down) over low heat. Slowly cook for 15 minutes, then flip and cook for another 15 minutes, totaling 30 minutes, during which the duck fat will continuously render. Once the duck legs are cooked, remove and set aside, reserving the duck fat.
5.
Heat the skillet over medium heat, add 2-3 tablespoons of duck fat, and fry the potatoes until golden brown. Remove and set aside. Then fry the onions until soft, remove and set aside. Fry the eggplants until golden brown, then remove and set aside.
6.
In the same skillet over medium heat, add 3-4 tablespoons of duck fat and the blended paste from earlier. Stir-fry for 4-5 minutes until dry.
7.
Once the paste is dry, add red curry paste and mix well. Then add chicken broth, coconut milk, fish sauce, and sugar. Stir well and bring to a boil.
8.
Once boiling, add back the previously fried onions and potatoes, then add the duck legs. Reduce heat to low and simmer for 15-20 minutes.
9.
After 15-20 minutes, remove the duck legs and add the eggplants and cherry tomatoes to the curry sauce. Simmer for an additional 5 minutes.
10.
Finally, add Thai basil, mix well, and remove from heat.
11.
Plating: Place the ingredients and curry sauce on a plate, arrange the duck legs on top of the ingredients, and garnish with a few slices of Thai basil.
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