Coconut milk, fresh coriander and zesty limes create great flavours in this delectable version of Thai duck red curry.


  • For the Curry Paste

  • 7 long dried red chillies, deseeded

  • 1 tsp cumin seeds

  • 1 ½ tsp coriander seeds

  • ¼ tsp nutmeg, grated

  • 2 tbsp lemon grass, finely sliced

  • 2 tbsp red shallots, finely sliced

  • 1 tbsp garlic, finely chopped

  • zest of 2 limes, finely chopped

  • 10 white peppercorns

  • large pinch of salt

  • ½ tsp shrimp paste

  • 5 cloves

  • For the Curry

  • 2tbsp vegetable oil

  • 3 tbsp of curry paste

  • 750ml (1 ¼ pints) coconut milk

  • 250ml (9 floz) coconut cream

  • 2 duck breasts, roasted, and sliced

  • 200g (7oz) frozen peas

  • 200g (7oz) cherry tomatoes, cut in half

  • 1 star anise

  • 4 kaffir lime leaves, torn

  • 2 tbsp fish sauce

  • 1 tbsp Demerara sugar

  • 2 fresh red chillies, sliced on the diagonal

  • handful of basil leaves, roughly chopped

  • handful of coriander, roughly chopped

  • handful of mint, roughly chopped

  • 1 tbsp green peppercorns

  • To Serve

  • Steamed Jasmine Rice


  • For the Curry Paste:

  • 1.

    Soak the chillies in hot water for about 15 minutes then drain.

  • 2.

    Heat a wok and dry roast the cumin seeds, coriander seeds and the nutmeg for 40 – 50 seconds until they release their aroma then grind to a powder.

  • 3.

    Tip into a food processor together with all of the other ingredients and whiz to a paste.

  • For the Curry:

  • 1.

    Pre-heat a large wok and add in the oil.

  • 2.

    Add the curry paste and fry for 2 minutes before adding in the coconut milk and cream.

  • 3.

    Add in the duck, peas and tomatoes and cook to heat through.

  • 4.

    Season with the fish sauce and sugar and stir well.

  • 5.

    Add in the lime leaves, star anise and green peppercorns and simmer for a minute longer.

  • 6.

    Stir through the chillies and fresh herbs and serve with steamed jasmine rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 887kj
  • Fat Total 73g
  • Saturated Fat 55g
  • Protein 30g
  • Carbohydrate 42g
  • Sugar 13g
  • Sodium 1009mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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