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Thai Red Duck Curry served with rice and basil

Thai Red Duck Curry

  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Pan-sear and Simmer
  • Cuisine: Thai
  • Diet: Halal

Description

Crispy-skinned duck breasts sliced over a rich, fragrant Thai red curry simmered with coconut milk, kaffir lime leaves, green beans, and your choice of sweet lychees or tangy pineapple, served with jasmine rice.


Ingredients

Scale
  • 500g / 1 lb duck breasts, boneless, skin on (3 pieces)
  • 1/4 tsp cooking salt or kosher salt
  • 1/4 tsp white pepper (or finely ground black pepper)
  • 115g / 4 oz (1/2 cup) Thai red curry paste (Maesri recommended or homemade)
  • 2 large garlic cloves, finely grated
  • 2 tsp fresh ginger, finely grated
  • 1 cup chicken stock/broth, low sodium
  • 400ml / 14 oz coconut milk, full fat
  • 68 makrut lime leaves, lightly crushed
  • 2 tsp white sugar
  • 2 tsp fish sauce
  • 120g / 4 oz green beans, trimmed and halved
  • 1 cup Thai basil leaves (or regular basil)
  • 812 lychees, peeled and seeded OR 1 1/4 cups pineapple pieces
  • Cooked jasmine rice (2 cups raw rice)
  • Extra Thai basil leaves, for garnish
  • Cilantro sprigs (optional)
  • Fresh red chili, thinly sliced (optional)
  • Lime wedges

Instructions

  1. Preheat oven to 180°C/350°F (160°C fan-forced).
  2. Score the duck skin diagonally without cutting into the flesh. Pat dry and season both sides with salt and pepper.
  3. Place duck breasts skin-side down in a cold oven-proof skillet. Weigh them down lightly with another pan.
  4. Cook on medium-low heat for 10 minutes until skin is golden and crispy, rendering the fat. Reserve 2–3 tbsp of duck fat.
  5. Flip duck and sear flesh side for 1 minute. Transfer skillet to oven and roast for 8 minutes, until internal temperature reaches 60°C/140°F for medium.
  6. Remove and let duck rest for 5 minutes before slicing.
  7. Heat reserved duck fat in a deep skillet. Sauté curry paste, garlic, and ginger for 4–5 minutes until fragrant and slightly darkened.
  8. Add chicken stock and simmer until reduced by half (about 2–3 minutes).
  9. Stir in coconut milk, kaffir lime leaves, sugar, and fish sauce. Simmer gently for 2 minutes.
  10. Add green beans and cook for 3 minutes until tender.
  11. Stir in lychees or pineapple and simmer for 1 minute more. Adjust seasoning if needed.
  12. Spoon some sauce into a wide serving platter or bowl.
  13. Slice duck breasts thinly and arrange over the sauce, fanning slightly to expose the pink flesh.
  14. Spoon remaining sauce and fruit around the duck, avoiding the crispy skin.
  15. Garnish with Thai basil, cilantro, chili slices, and lime wedges.
  16. Serve immediately with jasmine rice.

Notes

  • Always start duck in a cold pan to render fat properly.
  • Use full-fat coconut milk for the best texture and flavor.
  • Duck is best served medium with a pink center.
  • Resting the duck after cooking keeps it juicy.
  • For fruit, use fresh pineapple or lychee when possible for maximum flavor.

Nutrition

  • Serving Size: 1 serving (with rice)
  • Calories: 640
  • Sugar: 9g
  • Sodium: 780mg
  • Fat: 31g
  • Saturated Fat: 18g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 4g
  • Protein: 38g
  • Cholesterol: 120mg

Keywords: Thai Red Duck Curry, Thai red curry with duck, duck curry recipe, authentic Thai duck curry, Thai curry with coconut milk, crispy duck curry