Red Thai Duck Curry

Name: Red Thai Duck Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 small Onion, sliced; 1 tbsp Lime juice; 1 tbsp Fish Sauce; 1 handful Thai Basil, or fresh basil, to finish; 200 ml Chicken Stock; 1 Red Bell Pepper, sliced; 2 tbsp Red Curry Paste; 1 tbsp Oil; 1 tsp Brown sugar; 500 g Duck Breast, cooked and sliced (or cooked duck leg meat); to serve Jasmine Rice; 400 ml Coconut Milk, full-fat

A rich Thai-style curry with tender duck, red curry paste, coconut milk, and aromatic herbs.

35 mins total for first methodServes 4On the Hob

Ingredients ↓Method ↓

Ingredients

1 small Onion, sliced
1 tbsp Lime juice
1 tbsp Fish Sauce
1 handful Thai Basil, or fresh basil, to finish
200 ml Chicken Stock
1 Red Bell Pepper, sliced
2 tbsp Red Curry Paste
1 tbsp Oil
1 tsp Brown sugar
500 g Duck Breast, cooked and sliced (or cooked duck leg meat)
to serve Jasmine Rice
400 ml Coconut Milk, full-fat

Method

15 mins prep20 mins cook35 mins total

Heat oil in a pan over medium heat and fry red curry paste for 1 minute until fragrant.
Add a splash of coconut milk and stir to loosen the paste.
Add onion and pepper; cook for 2–3 minutes.
Pour in remaining coconut milk and stock, then simmer gently for 8–10 minutes.
Season with fish sauce and brown sugar.
Add sliced cooked duck and simmer 3–4 minutes to heat through.
Finish with lime juice and Thai basil.
Serve hot with jasmine rice.

Notes

Use cooked duck breast or duck legs and add near the end to keep the meat tender.

Balance the sauce with fish sauce, sugar, and lime to match your taste.

Add fresh basil right before serving for best aroma.

About this recipe

This red Thai duck curry is fragrant, warming, and full of depth. Crisp-skinned duck is simmered in a silky coconut curry sauce with red curry paste, creating a balanced mix of heat, sweetness, and savoury richness.

Serve with jasmine rice and fresh herbs for a restaurant-style curry at home.

Thai Recipes Curry