Roast duck curry recipe

Google+ Pinterest LinkedIn Tumblr +

Seasoned red-roasted duck sold by Chinese restaurants and food stores is the basis for this richly-flavored curry.


  • ½ roasted duck (1½ lbs/750 g)
  • 2 tablespoons Red Curry Paste
  • ½ cup (125 ml) coconut cream
  • 1½ cups (375 ml) thin coconut milk
  • 1 large or 2 small tomatoes, cut in wedges
  • ½ cup (60 g) seedless grapes or diced pineapple (optional)
  • 1 cup (150 g) pea-sized eggplants, or 1 small eggplant cut into bite-sized chunks
  • 3 kaffir lime leaves
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 10 Thai basil leaves (horapa)
  • 2-4 red or green finger-length chilies, cut into strips
How to Make It
  1. Remove all bones from the duck and cut the meat into bite-sized pieces.
  2. Place the coconut cream in a saucepan and heat over medium heat. Add the Red Curry Paste, stirring well.
  3. Add the duck and stir well, then add the coconut milk, tomatoes, eggplant, grapes or pineapple (if using), kaffir lime leaves, fish sauce, sugar and salt. Bring to a boil, then remove from heat.
  4. Sprinkle with the basil leaves and red or green chilies. Serve with plain rice.

Leave A Reply