Pepper's Duck Red Curry with Squash
- SERVES: 4
- PREP: 10 minutes
- TOTAL TIME: 30 minutes
The perfect cozy fall dish.
I like to use skin-on duck breasts here, because you can get the skin browned and crispy in the pan first, then use any leftover duck fat to fry the curry paste and bring out its deep aroma and flavor. But another easy option is to use pre-roasted Chinese duck from any Chinese take-out place and stir it in at the end until warmed through.
Reprinted from The Pepper Thai Cookbook Copyright © 2021 by Vilailuck Teigen Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.
skin-on duck breasts (about 8 ounces each)
tablespoons Thai red curry paste
(13.5-ounce) can full-fat coconut milk
cups low-sodium chicken broth
small kabocha or butternut squash (about 1½ pounds), peeled, seeded, and cut into 1-inch cubes
tablespoon light brown sugar
tablespoons fish sauce
cup packed fresh basil leaves
fresh red chiles, such as Fresnos, thinly sliced (or substitute red bell pepper)
Cooked jasmine rice or Buttery Roti Bread for serving
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