We don't have a picture of the red curry with duck, but I was sitting at the table in the foreground when I ate it.
The best Thai curry I've eaten in St. Louis, probably the best Thai dish I've had here and maybe the best duck dish, period. Remarkably, though the duck was chopped into half a dozen pieces and served (along with tomato, red bell pepper and pineapple) with at least part of each piece submerged in the curry, the skin retained its crispness, with just enough fat rendered that the meat gained flavor without losing its luscious nature. Like all good curries, this one was too complex to pinpoint any one ingredient; its initial brightness yielded to a good balance of savory and sweet and a lingering chile-generated warmth. Even at four stars on a four-star spiciness scale, the heat didn't obscure the subtle seasoning, and it provided a necessary counterweight to the sweetness of the coconut milk and pineapple.
Addie's Thai House
13441 Olive Boulevard, Chesterfield; 314-469-1660
"Dear Addie" - October 21, 2010