Panang Curry Duck
Rich, creamy Thai panang curry with tender duck and fresh basil. Ready in under 45 minutes with store-bought curry paste and coconut milk.
- Total time
- 40 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Slice duck breast against the grain into 1/4-inch-thick pieces.
Step 2
Slice bell pepper into 1-inch strips, removing seeds and white pith.
Step 3
Heat oil in a large skillet over medium-high until shimmering, ~90 seconds.
Step 4
Sear duck in two batches, 2 minutes per side. Transfer to a plate; do not stir.
Step 5
Add curry paste to the same skillet, stirring constantly, until fragrant, ~2 minutes.
Step 6
Pour coconut milk slowly into the curry paste, stirring to combine fully.
Step 7
Return duck to the skillet along with bell pepper. Bring to a gentle simmer.
Step 8
Simmer uncovered for 10 minutes, stirring occasionally, until duck is tender.
Step 9
Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning.
Step 10
Tear basil leaves and fold into curry just before serving.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- chef's knife
- measuring spoons
- can opener
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