Duck Thai Curry

duck thai curry

If you love Thai food as I do, you’ll have to make this. It is so simple to do and only takes about 30 minutes from ingredients to plate.

I’ll do it for one serving, adjust as needed;


  • 1 duck breast
  • half red pepper
  • handful of broad beans
  • half can coconut milk
  • half red onion
  • 1 garlic clove
  • fresh lemongrass
  • fresh basil
  • handful cashews
  • thumb of ginger
  • coconut oil
  • chili (to taste)
  • fish sauce (for saltiness)

Cook your duck as required, I like my meat rare, (a good vet would have it back up again!). Up to you but I like to sear mine in the pan then oven cook for the desired amount.

Whilst your bird is in the oven, (the other one was watching TV), heat the coconut oil in a pan.

Add the garlic, ginger, chili, lemongrass, basil and fry for 30-60 seconds.

Throw the red onion in for a few minutes, turning the heat down. I like chunky pieces of veg so they were roughly chopped. Lob in the red pepper after the onion starts to soften.

Dry your eyes from the onion!

the broad beans and coconut milk can now go in the pan to gently simmer, along with a splash of fish sauce.

Simmer for about 15 minutes, adding the cashews a couple of minutes before serving so they still have crunch.

Serve, don’t forget your duck breast.

If you are low carbing you can choose either no rice or cauliflour rice. I find it quite satisfying as it is.