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Canning Thai Red Curry Duck Chicken Recipe is Unforgettable

Canning Thai Red Curry Duck Chicken
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A flavorful Thai red curry with duck and chicken, perfect for canning to preserve its rich taste.

Ingredients

Scale
  • 500g duck meat, boneless and cubed
  • 500g chicken breast, boneless and cubed
  • 4 tbsp Thai red curry paste
  • 400ml coconut milk
  • 2 cups chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 red bell pepper, sliced
  • 1 cup bamboo shoots, sliced
  • 10 kaffir lime leaves
  • 2 tbsp vegetable oil

Instructions

  1. Heat oil in a large pot over medium heat. Add the curry paste and stir for 1 minute.
  2. Add the duck and chicken. Cook until browned, about 5 minutes.
  3. Pour in the coconut milk and chicken broth. Stir well.
  4. Add fish sauce, palm sugar, bell pepper, bamboo shoots, and kaffir lime leaves.
  5. Simmer for 25 minutes until the meat is tender.
  6. Ladle the curry into sterilized canning jars, leaving 1-inch headspace.
  7. Seal the jars and process in a pressure canner for 75 minutes at 10 PSI.

Notes

  • Use fresh kaffir lime leaves for authentic flavor.
  • Adjust fish sauce and sugar to taste.
  • Store canned curry in a cool, dark place for up to 1 year.

Nutrition

Find it online: https://cannedkitchen.com/canning-thai-red-curry-duck-chicken-recipe/