Blue Elephant Thai Red Curry Recipe

Experience the vibrant flavors of Thailand with this authentic Blue Elephant Thai Red Curry recipe! Using their fiery red curry paste (hot), this recipe combines succulent roasted duck breast with sweet pineapple, juicy grapes, and bursting cherry tomatoes for a truly unforgettable culinary journey. Infused with fragrant kaffir lime leaves and balanced with fish sauce and sugar, this curry is rich, aromatic, and customizable to your spice preference. Easily adjust the amount of curry paste for a milder experience. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress! #ThaiRedCurry #BlueElephant #DuckCurry #ThaiFood #AuthenticThai #EasyRecipe #WeeknightDinner

Prep Time 15 mins
Cook Time 20 mins
Calories 420.7 kcal
Protein 37g
Rating 5.0 (1 Reviews)
Blue Elephant Thai Red Curry 55

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blue Elephant Thai Red Curry

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How to Make Blue Elephant Thai Red Curry

  1. Heat 1 tablespoon of vegetable oil in a medium-sized saucepan over medium heat.
  2. Add 3 tablespoons of Blue Elephant Thai Red Curry Paste (adjust to taste; use less for a milder curry) and stir-fry for 1-2 minutes, or until fragrant.
  3. Reduce heat to low. Pour in 1 can (400ml) of full-fat coconut milk and 180ml of water. Stir to combine.
  4. Bring the mixture to a gentle simmer.
  5. Add 1 cup of cubed pineapple, ½ cup of halved green grapes, 1 cup of halved cherry tomatoes, 3-4 kaffir lime leaves (torn), and 200g of sliced roasted duck breast.
  6. Stir in 2 tablespoons of fish sauce and 1 tablespoon of sugar (or to taste).
  7. Simmer for 10-12 minutes, or until the duck is cooked through and the vegetables are tender.
  8. Garnish with 1-2 fresh red chilies (sliced) and a handful of fresh basil leaves.
  9. Serve hot with steamed basmati rice.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

54g

Fat

108g

Carbs

5g

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