Red Thai duck curry

I used to order this curry at a Thai restaurant all the time until I decided to make my own version. It’s the perfect dish for a winter dinner, with the curry paste infusing the duck breast with fiery flavour.
Red Thai duck curry
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If you love this red Thai duck curry, check out more of our favourite curry recipes – they’re so easy to prepare but full of punchy flavours.



1.Halve the eggplant length-wise, then slice into semi-circles. Brush with oil.
2.Heat a medium-sized saucepan (or wok) to medium-hot and fry the oiled eggplant until browned on one side. Turn and cook to colour the other side. Remove and set aside.
3.Pat duck breasts dry. With a sharp knife, make a criss-cross pattern in the skin and salt both sides well. Heat 1 tbsp of olive oil in a pan to medium and carefully lay the breasts, skin-side down, in the pan. Lower the heat and cook until the skin is crisp and much of the fat has rendered – about 8-10 minutes. Turn and cook for a further 3-4 minutes, then rest for 10 minutes before cutting into 1cm-thick slices. Drain off all but 1 tbsp of duck fat from the saucepan (save it for [roasting potatoes](|target=”_blank”)!) and fry the spice paste for 2 minutes. Add the kaffir leaves and chilli, then pour over the coconut milk. Simmer for 3-4 minutes, then taste – add some sugar if you feel it needs it.
4.Add the eggplant, grapes, beans and duck, simmering until the beans are just cooked.
5.Ladle into bowls, squeeze over the lime juice and garnish with the basil. Serve with the bean sprouts and rice.

I used to make my own curry pastes, but now I prefer to buy a small jar of quality paste and have it on standby in the fridge – it lasts forever!


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