Thai red duck curry recipe

  • Serves 4
  • 30mins to cook
  • 186 calories / serving
Add this recipe to your binder.

Fry the duck, skin side down over a medium heat in a large, high sided frying pan for 10 minutes. Flip over and cook for a further 5 minutes. Remove from the pan and allow to rest. Tip out most of the fat from the pan then return to the heat and add the curry paste and aubergine.

Fry for  a few minutes then add the ginger, baby corn and coconut milk. Simmer for 8 minutes then add the mange tout and cook for a few minutes longer. Slice the duck breast and return to the pan to warm through or until the duck is cooked to your liking. Serve with coriander, steamed rice and lime wedges if you like. 

See more Thai recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 duck breasts
  • 1 aubergine chopped into finger sized lengths
  • 2tbsp Thai red curry paste
  • 175g baby corn and mange tout
  • 400ml coconut milk
  • 2cm piece ginger, finely chopped
  • small bunch coriander, chopped
  • steamed rice and lime wedges to serve
  • lime wedges to serve
  • Energy 785kj 186kcal 9%
  • Fat 8g 11%
  • Saturates 2g 12%
  • Sugars 8g 9%
  • Salt 0.9g 16%

of the reference intake
Carbohydrate 8.9g Protein 20.7g Fibre 0.1g


Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.