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How To Make Thai Duck Red Curry

How To Make Thai Duck Red Curry

If you're a fan of red chicken curry, why not try it with roasted duck? Jiripan from the Paya Thai cookery school in London shows you how to make a delicious red curry with duck, Thai aubergines, grapes and plenty of fresh Thai basil and lime leaves.


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  • 250 g duck breast, roasted, sliced
  • 400 ml coconut milk
  • 1 1/2 red curry paste
  • 3 round thai aubergines
  • 1 handful pea aubergines
  • 1/2 cups (120ml) bamboo shoots, sliced
  • 4 cherry tomatoes
  • 1 cups (250ml) grapes, halved
  • 2 kaffir lime leaves
  • 1/2 cups (120ml) Thai sweet basil
  • 1 large red chili, sliced
  • 1 1/2 fish sauce
  • 1 1/2 palm sugar
  • 10 dried chilis, chopped
  • 2 shallots, chopped
  • 2 garlic, chopped
  • 2 galangal, chopped
  • 4 stalks lemongrass
  • 1 tsp kaffir lime zest
  • 1 1/2 tsp coriander seeds
  • rock salt
  • 10 black peppercorns
  • 1 tsp shrimp paste


Begin by making the curry paste. Deseed and soak the dried chilis in lukewarm water. Grind the black peppercorns and coriander seeds in a mortar and pestle. In a blender, add galangal, lemongrass, lime rind, garlic, shallots, ground spices, a teaspoon of shrimp paste and a pinch of salt. Add the chilis which have been soaking and add some wate, enough to cover the vegetables and spices. Blend until the paste is completely smooth.

To make the curry, add the top part of the can of coconut milk to a pan and leave to bubble for a couple of minutes. Don't shake the tin before opening so the cream is left at the top. Add the curry paste and stir through. Leave to bubble for a couple of minutes, then add the remaining coconut milk and a little water if necessary. Bring to the boil, then add the Thai aubergine and pea aubergine. If you can't find these aubergines, try using baby corn, green beans and cauliflower. Add the bamboo shoots and stir well. Bring to the boil again. Once the curry is boiling, add the fish sauce, palm sugar. Brown sugar or golden syrup would also work well in place of the palm sugar. Add the roasted duck breast. To roast the duck yourself, cook for 20 minutes at 200 degrees. Because the duck is already cooked, cook the curry until the aubergine is cooked, which should take around 4 to 5 minutes. Add the cherry tomatoes, grapes, chili, lime leaves. Stir through and cook for another few minutes. Sprinkle torn Thai basil leaves over the top and serve with jasmine rice.