Thai Duck Red Curry
This is a great curry recipe and one that I will be making again for sure. I have never used duck in a curry before and this was a wonderful way to prepare it. I did ours with whole duck breasts, which I cooked skin side down first to render the fat and then finished them off breast side down in the sauce and they were cooked perfectly. I sliced the breasts and served over rice topped with the wonderful curry sauce. I am the first person to review this recipe and I have not made any changes to the original recipe but to view this recipe please click here.


1 Tablespoon vegetable oil
70g Red curry paste
400ml Coconut cream
180ml Water
70g Pineapple, diced (I used half of a medium pineapple)
5 Grapes (preferably black, and large if possible)(I added extra)
2 cherry tomatoes, cut in half (I added a few more)
2 kaffir lime leaves
250g roasted duck breasts, sliced (I cooked 1 whole breast each)
1/2 tablespoon fish sauce
1 tablespoon sugar
1 chili, sliced
5g fresh basil


1. Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.

2. Stir fry until an aroma develops, and then lower the heat.

3. Add coconut cream and 180 ml of water.

4. Bring to the boil.

5. Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.

6. Add fish sauce and sugar.

7. Simmer until cooked through.

8. Garnish with chilli and fresh basil.

Serve over basmati rice.

All photos taken by me unless otherwise stated.

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