Duck Khao Soi (Thai Red Duck Curry)

This is a vibrant duck curry that captures all the bright, bold flavours of Thailand. Our delicious Red Thai Curry Paste, coconut milk and fish sauce are perfectly balanced with zingy fresh lime and the sweetness of palm sugar.

Facebook

Twitter

Email

Ingredients

• 1 tbsp Oil
• 360g Duck steaks cut into strips (you can replace duck with boneless chicken thighs if you prefer)
• 100g Shemin’s Thai Red Curry Paste
• 400ml Coconut milk
• 1 tbsp Fish sauce (can use soya sauce if you prefer)
• 1 tbsp Palm sugar (can use brown sugar)
• Lime juice to taste
• 235g Pak choi, cut the leaves into three
• 4 Nests dried egg noodles (can use other types of noodles if you prefer, we used buckwheat soba noodles in the pic!)

To garnish

• Chopped pickled cabbage
• Chopped shallots
• Chilli sauce, such as sriracha
• Handful fresh coriander
• Lime wedges