Skip to content
Thai red duck curry recipe

Thai red duck curry recipe

23 ratings

See method

  • Serves 4
  • 30mins to cook
  • 186 calories / serving
  • Healthy
  • Dairy-free


  • 2 duck breasts
  • 2 tbsp Thai red curry paste
  • 1 aubergine chopped into finger sized lengths
  • 2cm piece ginger, finely chopped
  • 175g baby corn and mange tout
  • 400ml coconut milk
  • small bunch coriander, chopped
  • steamed rice and lime wedges to serve
  • lime wedges to serve
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • 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


  1. Fry the duck, skin side down over a medium heat in a large, high sided frying pan for 10 mins. Flip over and cook for a further 5 mins. Remove from the pan and allow to rest. 
  2. Tip out most of the fat from the pan then return to the heat and add the curry paste and aubergine
  3. Fry for a few mins then add the ginger, baby corn and coconut milk. Simmer for 8 mins then add the mange tout and cook for a few minutes longer. 
  4. 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.