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–+ servings

Duck Curry

Duck curry is a rich, flavorful dish that combines tender pieces of duck with a spiced, creamy curry sauce—often made using coconut milk and red curry paste. The duck’s slightly gamey flavor pairs beautifully with the creaminess of the sauce and the freshness of vegetables like capsicum (bell peppers), carrots, green beans, and eggplant.
It’s a popular dish in Thai cuisine (known as Gaeng Ped Yang), but versions exist in other Asian and fusion cuisines too. The balance of savory, sweet, and mildly spicy flavors makes it a real comfort food.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Homemade, Main Course
Cuisine Asian, International, Thai
Servings 4 servings
Calories 225 kcal
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Ingredients
  

Duck

  • 600–700 g duck breast or boneless duck leg meat, trimmed and sliced, about 1.3 to 1.5 pounds.
  • 2 tbsp red curry paste store-bought or homemade
  • 1 can (400 ml) coconut milk shake well before use
  • 1 tbsp vegetable oil or coconut oil
  • 1 cup eggplant chopped into bite-size pieces
  • 1 small red capsicum (bell pepper), sliced
  • 1 small carrot sliced thinly
  • 1 cup green beans trimmed and halved
  • 1 tbsp fish sauce or light soy sauce for a milder flavor
  • 1 tsp palm sugar or brown sugar
  • ½ cup Thai basil leaves optional but highly recommended
  • 1–2 kaffir lime leaves torn, optional
  • ½ lime juice, optional, for balance

Instructions
 

  • Trim excess fat from the duck pieces but keep a little for flavor.
  • If using duck breast, score the skin lightly.
  • Heat a large pan or wok over medium heat.
  • Add the duck (skin side down if applicable) and sear until golden and some fat is rendered, about 3–5 minutes per side.
  • Remove the duck and set aside; drain excess fat if needed, keeping about 1 tbsp in the pan.
  • Add oil (if needed) to the pan and stir in the red curry paste.
  • Cook for 1–2 minutes until fragrant.
  • Pour in half the coconut milk, stirring until the paste and milk blend smoothly.
  • Add the duck back into the pan along with the remaining coconut milk.
  • Stir in fish sauce, sugar, and kaffir lime leaves (if using).
  • Simmer gently for 10–15 minutes, until the duck is tender.
  • Add eggplant, carrots, and green beans first; cook for about 5 minutes.
  • Add capsicum last for a softer crunch; cook another 2–3 minutes.
  • Adjust seasoning with more fish sauce, sugar, or lime juice to taste.
  • Stir in Thai basil leaves just before serving.
Start Cooking
Disclaimer

Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 225kcal (11%)Carbohydrates: 8g (3%)Protein: 31g (62%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 116mg (39%)Sodium: 453mg (20%)Potassium: 617mg (18%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 4286IU (86%)Vitamin C: 41mg (50%)Calcium: 42mg (4%)Iron: 8mg (44%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword coconut milk, comfort food, one-pot, spicy
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