Thai Red Curry with Duck
Thai Red Curry with Duck is a rich and aromatic dish from Thailand, featuring tender duck pieces simmered in a spicy red curry paste with creamy coconut milk, bamboo shoots, and Thai basil. It's a classic example of the balance of flavors—spicy, sweet, salty, and creamy—that defines Thai cuisine.
🍽️ Nutrition at a glance
This dish is high in protein and fat, primarily from the duck and coconut milk, with a moderate amount of carbohydrates from the curry paste and any added vegetables. A typical serving provides a good source of iron and B vitamins, and roughly 500-600 calories.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 25 g |
| Carbs | 15 g |
| Fat | 45 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 800 mg |
| Iron | 4.5 mg |
| Potassium | 450 mg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 1.2 mcg |
| Niacin (B3) | 8 mg |
| Phosphorus | 280 mg |
| Zinc | 3.5 mg |
| Selenium | 25 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish showcases the Thai principle of balancing contrasting flavors. Nutritionally, duck is a leaner red meat than many alternatives, and coconut milk provides medium-chain triglycerides (MCTs) which are metabolized differently than other fats.
