Thai Red Curry Duck

Thai Red Curry Duck

Thai food is one of my favourite cuisines. I found my love for Thai food when I first moved to Atlanta in 2013. The Chinese restaurants here aren’t like back home or the European countries I had been to, so I decided to try Thai Food and I haven’t had a day of regret since I stepped foot in a Thai Restaurant.

The dishes are mostly full of flavour, with a wide variety of protein to choose from. On days when I feel like eating Thai food, but do not feel like spending my money out at a restaurant, I challenge myself to replicating my own version of the dish I am craving.

Last week, my tastebuds were in the mood for some flavourful duck curry. So I went grocery shopping and bought everything I needed for the dish. Again, as noted above, this is my replication of the dish, however, it turned out really good.

The great thing about curry dishes, is that you can add or subtract the veggies you want in your dish. I am more of a protein girl, so I prefer proteins and a simple veggie dish. This curry was made using roasted duck legs and store bought curry paste. The dish is super simple to make and definitely a crowd pleaser.

Turn the heads of your guests with this Thai red curry duck the next time you have people over and  are looking to make something different. Find my recipe below


Duck Legs/Breast

2 tbsp plum sauce

1 tsp hoisin sauce

2 tbsp cinnamon

1 tsp start anise

1 tbsp black pepper

2 -3 tbsp complete seasoning

2 tbsp fish sauce

1 can coconut milk

2 – 3 tbsp red curry paste

Handful fresh thai basil

1 tsp minced ginger

1 tsp minced garlic

1 medium potato (diced)

1 big carrot (sliced)

1/2 – 1 cup water

1 – 2 tsp palm/cane sugar (sub for white sugar)

2-4 Thai chilli peppers (optional)


  1. Clean duck and season with a combination of plum sauce, hoison, cinnamon, star anise, black pepper and complete seasoning
  2. Grill duck in oven for about 20-30 minutes or until cooked till desired satisfaction
  3. In a wok, add in fish sauce, followed by minced garlic and ginger. Stir fry for a few seconds
  4. Add in red curry paste and stir fry for about three seconds, before adding coconut milk
  5. Add in diced potatoes and water. Cook until potatoes are halfway done, then add in carrots
  6. Add in fresh thai basil and leave to simmer for some seconds
  7. If using thai chilli peppers, add in at this stage. You can leave whole or slice for extra heat.
  8. Add in sugar and simmer for about 5 minutes
  9. Now, you can slice the duck meat and add into the curry or serve on top of curry like I did

Enjoy hot with your side of choice.


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