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Thai Duck Curry

This fiery dish makes full use of duck's rich, powerful flavour, calling on a number of spices to create a stunning curry. Serve with steamed rice.

Prep Time

        Prep time: 15 minutes
        Cook time: 35 minutes
        Yield: Serves 4


    •    2 tbsps olive oil
    •    2 tbsps fish sauce
    •    4 fresh lime leaves 
    •    1 tsp ground cumin
    •    3 garlic cloves, peeled
    •    1 tsp ground coriander
    •    2 red chillies, de-seeded
    •    2 x 400ml tins coconut milk
    •    1/2 inch piece fresh galangal
    •    2 tbsps Palm sugar or demerera
    •    1 few Thai basil leaves to garnish
    •    4 duck breasts, cut into 2cm pieces
    •    3 shallots, skinned and roughly chopped
    •    2 lemongrass sticks, outer skin removed and finely sliced
    •    1/2 bunch coriander, washed and leaves and stalks separated


  1. Place the shallots, chillies, garlic, ginger, galangal, lime leaves, lemongrass, coriander stalks, ground cumin and ground coriander into a food processor and blitz to a smooth paste.
  2. Heat the oil in a large pan over a medium heat and add the curry paste, cook until all the moisture has evaporated stirring constantly to avoid the paste burning. Add the coconut milk, and bring to the boil. Season with the sugar and fish sauce, then turn down the heat and simmer gently for 10 minutes. Add the duck breast and continue to simmer for a further 10 minutes.
  3. Serve the curry into four bowls and garnish with the fresh coriander and Thai basil leaves.

This great family recipe is thanks to Gressingham Duck at


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