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Thai Duck Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Good way to use duck breasts

Good way to use duck breasts

Ingredients

Serves: 4

Metric Cups
  • 2 duck breasts (Barbary, without skin - approximately 500g)
  • 1 clove garlic
  • 3 shallots (or 6 pink Thai shallots)
  • 1 red chilli
  • 100 grams green beans
  • 250 grams pineapples (fresh, a slice)
  • 1 stick lemongrass
  • 1 tablespoon vegetable oil
  • 2 tablespoons thai green curry paste
  • 400 millilitres coconut milk (a can)
  • 1 teaspoon thai fish sauce (nam pla)
  • 225 grams bamboo shoots (a can, sliced in water)
  • 1 lime
  • 1 handful fresh coriander (coarsely chopped)
  • 2 duck breasts (Barbary, without skin - approximately 500g)
  • 1 clove garlic
  • 3 shallots (or 6 pink Thai shallots)
  • 1 red chile
  • 4 ounces green beans
  • 9 ounces pineapples (fresh, a slice)
  • 1 stick lemongrass
  • 1 tablespoon vegetable oil
  • 2 tablespoons thai green curry paste
  • 14 fluid ounce coconut milk (a can)
  • 1 teaspoon thai fish sauce (nam pla)
  • 8 ounces bamboo shoots (a can, sliced in water)
  • 1 lime
  • 1 handful cilantro (coarsely chopped)

Method

Thai Duck Curry is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preparation:

  • Slice the meat across the grain into 5cm x 1cm strips.
  • Peel and chop the garlic and shallots. Trim the green beans and cut in half. Drain and rinse the bamboo shoots. Trim the chilli, split lengthways, scrape away the seeds and slice into long, thin strips - then chop the strips into tiny dice.
  • Remove the skin from the pineapple and cut into chunks, discarding the woody central core.
  • Method:

  • Heat a wok, large frying pan, or 2 litre capacity pan and add the cooking oil, curry paste and 3 tablespoons of coconut milk. Stir fry for a couple of minutes then add the garlic and shallots, toss for another couple of minutes and then add the meat, cooking for a few minutes until coloured on all sides.
  • Give the lemongrass a bash with a rolling pin to release its flavour and then add that together with the fish sauce and remaining coconut milk.
  • Adjust the heat and leave to simmer, stirring occasionally for 25 minutes or until the meat is tender.
  • Taste and adjust the seasoning with lime juice. Do not worry if the gravy seems very hot. Meanwhile, cook the beans for 1 minute in boiling water. Drain.
  • When the meat is tender, stir in the bamboo shoots, beans, half the coriander and pineapple.
  • Heat through and serve with the remaining coriander and basmati rice.
  • Preparation:

  • Slice the meat across the grain into 5cm x 1cm strips.
  • Peel and chop the garlic and shallots. Trim the green beans and cut in half. Drain and rinse the bamboo shoots. Trim the chilli, split lengthways, scrape away the seeds and slice into long, thin strips - then chop the strips into tiny dice.
  • Remove the skin from the pineapple and cut into chunks, discarding the woody central core.
  • Method:

  • Heat a wok, large frying pan, or 2 litre capacity pan and add the cooking oil, curry paste and 3 tablespoons of coconut milk. Stir fry for a couple of minutes then add the garlic and shallots, toss for another couple of minutes and then add the meat, cooking for a few minutes until coloured on all sides.
  • Give the lemongrass a bash with a rolling pin to release its flavour and then add that together with the fish sauce and remaining coconut milk.
  • Adjust the heat and leave to simmer, stirring occasionally for 25 minutes or until the meat is tender.
  • Taste and adjust the seasoning with lime juice. Do not worry if the gravy seems very hot. Meanwhile, cook the beans for 1 minute in boiling water. Drain.
  • When the meat is tender, stir in the bamboo shoots, beans, half the coriander and pineapple.
  • Heat through and serve with the remaining coriander and basmati rice.
  • Tell us what you think

    What 2 Others have said

    • Wow! What an incredible dish! I put the chilli in early and it worked beautifully. Just the right amount of heat. You still get the rest of the flavours. Don't take my word, create this for your friends and and you will become a kitchen hero.

      Posted by albiland on 19th November 2015
    • DELICIOUS!!!!!! 5 STARS only 1 thing... doesn't mention in the recipe when to add the chilli. I missed it but guess would go when frying onions and shallots. Great recipe!

      Posted by tobber on 10th April 2013
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