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Thai red duck curry


  • 2 tbsp vegetable oil

  • 675g (1lb 8oz) duck breasts (sliced) and duck thighs (for more flavour brown the meat first)

  • 12 shallots, thinly sliced

  • 6 cloves garlic, finely chopped

  • 2 tbsp fresh ginger, grated

  • 75g (3oz) Thai red curry paste (more or less to taste)

  • 2 x 400ml (14 fl oz) cans coconut milk

  • 1 tbsp soft brown sugar

  • 3 kaffir lime leaves, thinly sliced

  • 2 tbsp lime juice

  • 20 fresh basil leaves, ripped

  • 3 handfuls washed spinach, torn

  • 1 tbsp fish sauce (nam pla)

  • 1 bunch fresh coriander leaves

  • Spring onions to garnish, trimmed and thinly sliced

  • Fresh chilli to garnish, deseeded and sliced

  • Lime halves, to serve

  • Cooked rice, to serve


  • 1.

    Heat the oil in a saucepan over a medium heat, add the shallots, garlic and ginger and cook for a few minutes, stirring. Stir in the brown sugar and curry paste, then after another few minutes add the coconut milk and the kaffir lime leaves and stir through.

  • 2.

    Add the duck thighs and cook on a low heat for 20 to 30 minutes with the lid on. Then add the duck breasts and cook with the lid on another 15 minutes or until tender.

  • 3.

    Take out the duck thighs, slice them and return them to the curry.

  • 4.

    Stir through the spinach along with the coriander, fish sauce and lime juice, cooking until the spinach has wilted.

  • 5.

    Serve with fragrant rice such as jasmine, garnished with spring onions, chillies and lime halves.

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Posted by Report
What happens with the basil !?