Asian Duck Curry

Satisfy your curry craving with Ed Baines's rich and tasty recipe for curried duck in spiced coconut milk
By Ed Baines
Asian Duck Curry
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 duck breast
  • 2 tbsp Thai red curry paste
  • 2 tbsp vegetable oil
  • 1/2 red onions, sliced
  • 1 clove garlic, chopped
  • 2.5 cm ginger, chopped
  • 50 g mooli (white radish)
  • 3 spring onions, chopped
  • 225 ml chicken stock
  • 225 ml coconut milk
  • 1 red chilli, chopped
  • juice of 1 limes
  • 1 lime leaves
  • handful of coriander leaves
  • 1 tsp ground dried zedoary
  • 1 tbsp fish sauce

To serve:

  • 200 g mixed wild rice, cooked
  • pak choi, stir-fried


1. Take the duck breast and smear lightly with 1 tablespoon of the red curry paste.

2. Heat a wok until very hot, add the oil and heat through. Add the duck and fry until nut-brown on either side. Remove the duck from the wok.

3. Add the onion, garlic, ginger, mooli and spring onions and stir-fry for 2-3 minutes. Add the remainder of the red curry paste.

4. Next add the chicken stock, coconut milk, chilli, lime juice, lime leaf, coriander and zedoary.

5. Bring to the boil, reduce to a low heat and add a splash of Thai fish sauce.

6. Reduce the heat and return the duck to the wok and poach for 8 minutes.

7. Remove the duck breast and slice. Serve the duck breast with the curry sauce spooned over it with wild rice and bok choy.

Rate This Recipe