Roast Duck Red Curry

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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The technique of frying the curry paste in coconut oil, made from coconut milk, is an authentic Thai method. The extra curry paste can be kept in the fridge for up to a week or frozen for up to three months. To save time, you could buy a pre-cooked duck from Chinatown (which will be delicious), or use a rotisserie chicken from your local shop, if you’re lucky to have such a thing. Serve with steamed rice and store-bought or home-made Indian mango chutney.


  • 800 ml(1 ½ pints) coconut milk
  • 1-2 tablespoons curry paste
  • 1 tablespoon Thai fish sauce
  • 1 heaped tablespoon grated palm sugar or demerara sugar
  • 2 tablespoons tomato paste
  • 4 kaffir lime leaves
  • 2 red chillies, halved and de-seeded
  • 200 g(6 ½ oz) green beans, trimmed
  • ½ roast duck, cut into pieces, either on or off the bone
  • 1 small handful Thai basil leaves or regular basil
  • 1 small handful coriander leaves


In a medium-sized pan, bring 350 ml(12 fl oz) of the coconut milk to the boil over medium heat, then simmer 4-5 minutes until it separates, stirring constantly to ensure it does not scorch. (The non-fat part of the milk will evaporate, leaving the coconut oil.) Add curry paste and fry, stirring constantly, 1-2 minutes or until the colour of the paste deepens and it smells fragrant.

Add Thai fish sauce, palm sugar, tomato paste and kaffir lime leaves and simmer a further minute. Stir in remaining coconut milk and chillies and bring to the boil. Add beans and duck, return to the boil, cover and simmer 5 minutes to warm through. Stir in basil and sprinkle coriander on top.

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