Red Curry with Duck Confit and Thai Eggplant
A luxurious red curry combining rich duck confit with tender Thai eggplants and a fragrant herbaceous sauce. This thai-inspired curry ready in about 35 minutes pairs Thai red curry paste, Coconut milk, Thai eggplants, quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 legs (about 1 lb) Duck confit legs, shredded
- 3 tbsp Thai red curry paste
- 1 1/2 cups Coconut milk
- 1 cup Thai eggplants, quartered
- 1/2 cup Fresh Thai basil leaves
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar
- 2 tbsp Vegetable oil
- 1 cup Water
- 3 leaves Kaffir lime leaves, torn
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a deep skillet over medium heat until hot. Add 3 tbsp Thai red curry paste and sauté for 1-2 minutes until fragrant and oil separates.
- Step 2: Pour in 1 1/2 cups coconut milk, stirring to blend with the curry paste. Bring to a simmer.
- Step 3: Add 1 cup quartered Thai eggplants and 1 cup water to the skillet. Stir in 3 torn kaffir lime leaves. Simmer uncovered for 8-10 minutes until eggplants start to soften.
- Step 4: Add shredded duck confit from 2 legs to the curry. Stir well to combine and heat through for 5 minutes.
- Step 5: Season with 2 tbsp fish sauce and 1 tbsp palm sugar, adjusting balance between salty and sweet.
- Step 6: Just before serving, stir in 1/2 cup fresh Thai basil leaves and cook for 1 minute until wilted and aromatic.
- Step 7: Remove from heat and serve the curry hot with jasmine rice or sticky rice.
Frequently asked questions
How long does Red Curry with Duck Confit and Thai Eggplant take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Red Curry with Duck Confit and Thai Eggplant?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thai red curry paste from drying out.
Can I substitute ingredients in Red Curry with Duck Confit and Thai Eggplant?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Red Curry with Duck Confit and Thai Eggplant for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Red Curry with Duck Confit and Thai Eggplant?
Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
