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Thai roast duck red curry

By Nikki K on 23rd Aug, 2015

Thai roast duck red curry


  1. Take about 100ml of the thickest coconut cream from the top of the tin and sizzle on a high heat with the sunflower oil for a few minutes, until the coconut cream splits.
  2. Add the curry paste and continue to sizzle on a medium heat for about 5 minutes.
  3. Meanwhile, quarter the tomatoes and the pineapple rings.
  4. Halve and seed the long red chilli. Cut across each chilli half on the diagonal to give you several pieces.
  5. Add the remaining coconut cream, water and kaffir lime leaves to the pan. Bring back to the boil.
  6. Add the palm sugar and fish sauce to the pan.
  7. Add the duck slices, red chilli, pineapple rings and tomato quarters to the curry. Heat through for about 4-5 minutes on a medium heat.
  8. Add the lime juice and it is ready to serve. Best served with rice (see note below on using absorption method for cooking rice).

Recipe Notes

  • Either buy your duck pre-roasted, or cook it on a rack in a roasting tray at 190⁰C (fan oven) for 40 minutes per kg weight.
  • The quantity of red curry paste may need to be varied between depending on the curry paste brand you use and how much heat you like in your red curry!
  • Double check that the red curry paste you are using is gluten-free before serving to gluten-free guests.
  • Try the absorption method for cooking rice – add 1 cup of rice and 1 ¾ cups cold water to a pan. Bring to boil, cover and reduce the heat to a gentle simmer - cook for 10 minutes. Then remove from heat and leave with lid on for a further 10 minutes.
thai  / spicy  / special occasion  / meat  / curry
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