Canning Thai Red Curry Duck Chicken Recipe is Unforgettable

Imagine having a jar of rich, aromatic Thai red curry with tender duck and chicken ready to go whenever you need a quick, flavor-packed meal. That’s the magic of canning Thai red curry duck chicken! This recipe is my go-to when I want something bold, convenient, and shelf-stable—perfect for busy weeknights or last-minute dinners. The combination of creamy coconut milk, spicy red curry paste, and savory meats is downright addictive. And trust me, once you’ve tasted homemade canned curry, store-bought just won’t cut it. Let me show you how to make this freezer-to-pantry wonder that’ll have you reaching for seconds every time.

Why You’ll Love This Canning Thai Red Curry Duck Chicken Recipe

Listen, I’m not exaggerating when I say this canned Thai red curry duck chicken is a game-changer. Here’s why:

• Deep, complex flavors – The mix of duck and chicken with that creamy coconut and spicy red curry paste? It’s like a flavor explosion in every bite. And guess what? The taste only gets better as it sits in the jar.
• Pantry superhero – No more “what’s for dinner?” panic. These jars stay good for up to a year (if they last that long in your house—mine never do!). Just grab one and boom, instant gourmet meal.
• Endless possibilities – Serve it over rice, toss it with noodles, or even use it as a fancy toast topping. This canned curry adapts to whatever you’re craving.

Seriously, once you try this recipe, you’ll wonder how you ever lived without it. It’s that good.

Ingredients for Canning Thai Red Curry Duck Chicken

Okay, let’s talk ingredients—because using the right stuff makes all the difference between “meh” and “WOW!” Here’s what you’ll need for that perfect Thai red curry duck chicken magic:

• 500g duck meat – boneless, skin-on (trust me, that fat adds flavor!), cut into 1-inch cubes
• 500g chicken breast – also boneless, cut into similar 1-inch cubes so everything cooks evenly
• 4 tbsp Thai red curry paste – go for a good brand like Mae Ploy (my favorite) or Maesri
• 400ml coconut milk – full-fat, please! That creamy texture is non-negotiable
• 2 cups chicken broth – homemade if you’ve got it, or low-sodium store-bought
• 1 tbsp fish sauce – the secret umami bomb (I use Three Crabs brand)
• 1 tbsp palm sugar – grated or chopped fine so it dissolves easily
• 1 red bell pepper – sliced into thin strips (about 1/4-inch wide)
• 1 cup bamboo shoots – pre-sliced is fine, but give them a quick rinse
• 10 kaffir lime leaves – fresh if possible (frozen works too—just no dried!)
• 2 tbsp vegetable oil – for that initial sizzle when browning the meat

Pro tip: Prep everything before you start cooking—it makes the whole process smoother and way more fun!

Equipment You’ll Need for Canning Thai Red Curry Duck Chicken

Alright, let’s talk gear! You don’t need anything fancy, but these tools are non-negotiable for canning this curry safely and deliciously:

• Large, heavy-bottomed pot – For simmering that gorgeous curry (I use my trusty 6-quart Dutch oven)
• Canning jars – Four 16-ounce mason jars with NEW lids and rings (never reuse lids!)
• Pressure canner – Essential for low-acid foods like meat (water bath canning won’t cut it here)
• Jar lifter and canning funnel – Saves your fingers from burns and keeps rims clean
• Bubble remover/headspace tool – That little plastic wand is a lifesaver for perfect seals

Bonus: Keep a towel-lined tray nearby for hot jars – I learned that the hard way after a few “oops” moments!

Step-by-Step Instructions for Canning Thai Red Curry Duck Chicken

Okay, let’s get cooking! I’ll walk you through every step—from that first sizzle of curry paste to the satisfying “ping” of sealed jars. Follow along, and soon you’ll have shelves stocked with the most incredible canned Thai red curry duck chicken.

Preparing the Curry

This is where the magic starts! Here’s how to build those deep, layered flavors:

1. Heat the oil in your big pot over medium heat. Toss in the curry paste and stir like crazy for 1 minute until it’s fragrant and slightly darker—that’s the flavor unlocking!
2. Add the duck and chicken. Don’t crowd the pot—work in batches if needed. Brown the meat for about 5 minutes until it gets some golden color (that’s free flavor right there!).
3. Pour in the coconut milk and broth, scraping up any tasty bits stuck to the bottom. Stir well—you’ll see the sauce turn this gorgeous orange-red color that makes your kitchen smell like a Bangkok street food stall.
4. Time for the flavor boosters! Add fish sauce, palm sugar, bell peppers, bamboo shoots, and those magical kaffir lime leaves (tear them slightly to release more aroma). Give it all a good stir.
5. Simmer gently for 25 minutes, stirring occasionally. You’ll know it’s ready when the duck is fork-tender and the sauce has thickened slightly—it should coat the back of a spoon beautifully.

Canning the Curry

Now, let’s preserve that goodness safely. Here’s my no-fail canning routine:

1. Sterilize jars by boiling them for 10 minutes (keep them hot until filling—I just leave them in the hot water).
2. Ladle the curry into jars using your funnel, leaving 1-inch headspace. Remove air bubbles with your tool (just run it along the inside). Wipe rims with a clean, damp cloth—this step is crucial for good seals!
3. Seal the jars finger-tight (don’t over-tighten—the lids need room to “pop” during processing).
4. Process in your pressure canner at 10 PSI for 75 minutes (adjust for altitude if needed). Let the canner cool naturally—no peeking!
5. Check seals after 24 hours. If the lid doesn’t flex when pressed, you’ve got success! Store any unsealed jars in the fridge to eat first.

Safety note: Always follow your pressure canner’s manual exactly—this isn’t the time for improvisation. And remember, botulism isn’t a risk worth taking!

Tips for Perfect Canning Thai Red Curry Duck Chicken

After making this recipe dozens of times (and learning from my mistakes!), here are my best tips to nail it every time:

• Taste as you go – Before canning, adjust fish sauce for saltiness or palm sugar for sweetness. Remember, flavors intensify during storage!
• Keep jars piping hot – I leave mine in simmering water until filling to prevent thermal shock (heard too many “ping-crack” horror stories).
• Watch that headspace – Too little causes spills; too much risks bad seals. My trusty ruler lives in the canning drawer!
• Label with dates – Trust me, you’ll forget which batch is which. I add cute notes like “Extra spicy!” too.
• Store properly – Keep jars in a cool, dark place. Light fades those beautiful colors and flavors.

Bonus tip: The curry tastes even better after a month—if you can wait that long!

Serving Suggestions for Canning Thai Red Curry Duck Chicken

Oh, the possibilities! My favorite way to enjoy this canned Thai red curry is poured over steaming jasmine rice—the way the creamy sauce soaks into each grain is pure bliss. But don’t stop there! Try it with:

• Rice noodles for a lighter meal (add fresh basil and bean sprouts!)
• Crusty bread to mop up every last drop of sauce
• Stirred into coconut soup for an instant flavor upgrade

Honestly? I’ve even eaten it straight from the jar when no one was looking. No judgment here!

Storing and Reheating Canned Thai Red Curry Duck Chicken

Here’s the beautiful thing about this canned Thai red curry duck chicken—it practically takes care of itself! Store those sealed jars in a cool, dark pantry (away from pesky sunlight), and they’ll stay deliciously safe to eat for up to 1 year. Though let’s be real—mine never last more than a few months before I crack into them!

When you’re ready to eat, reheating is a breeze. Just pop open a jar, dump the contents into a saucepan, and warm it gently over medium-low heat—stirring occasionally until bubbly. No need to add water; the sauce stays lusciously thick. For microwave lovers (we’ve all been there!), transfer to a microwave-safe bowl and heat in 30-second bursts, stirring between each. Either way, that first whiff of coconut and spices will transport you straight to flavor town!

Nutritional Information for Canning Thai Red Curry Duck Chicken

Here’s the scoop on what’s in each delicious jar of my Thai red curry duck chicken! Remember, these numbers are just estimates—your exact counts might dance around a bit depending on your specific ingredients and brands. (That’s why I always say home cooking is more art than science!) Per 16-ounce jar, you’re looking at roughly:

• 450 calories – A perfect portion for a hearty meal
• 35g protein – Thanks to that powerhouse combo of duck and chicken
• 25g fat (15g saturated) – Blame the coconut milk (worth every creamy bite!)
• 20g carbs – Mostly from those natural sugars in the veggies and palm sugar

Always check labels if you’re watching sodium or allergens closely—especially with curry pastes and fish sauce. Now go enjoy that jar guilt-free!

FAQs About Canning Thai Red Curry Duck Chicken

I get questions about this recipe all the time—here are the ones that pop up most often, along with my tried-and-true answers!

Can I use just duck or just chicken?
Absolutely! While I love the rich-duck-and-lean-chicken combo, either meat works solo. Just adjust quantities evenly—use 1kg of your preferred protein. Duck makes it extra luxurious, while chicken keeps it lighter.

What if I can’t find kaffir lime leaves?
Don’t panic! Swap in 2 tsp lime zest plus 1 bay leaf per 5 leaves you’re missing. It’s not identical, but still delicious. (Tip: Check Asian grocery freezers—they often stock frozen leaves!)

Is pressure canning really necessary?
Yes, yes, YES! With meats and low-acid ingredients like coconut milk, pressure canning at 10 PSI is the ONLY safe method. Water bath canning risks botulism—not worth rolling the dice!

How do I know if my seals failed?
First, listen for that satisfying “ping” as jars cool. After 24 hours, press lids—if they flex or pop, refrigerate immediately. Always check before opening—no vacuum seal means toss it!

Can I freeze instead of can?
Sure! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. But honestly? Canned tastes better—something magical happens in those jars!

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