Duck Red Curry

Winter is well and truly here and a curry is the ultimate in warming food. Try this Thai-style Duck Red Curry for a spicy and hearty evening meal.

Serves: Four

Time: 35 minutes



  • 1 1/2 cups (375ml) coconut milk
  • 1/3 cup Thai red curry paste
  • 1/2 cup (125ml) coconut cream
  • 3 kaffir lime leaves, torn
  • 4 Thai apple eggplant cut in half
  • 1/2 roast duck, cut into bite-size pieces
  • 200g pineapple cut into 2cm pieces
  • 10 grape tomatoes
  • 1/3 cup red seedless grapes
  • 1 cup Thai basil leaves
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon caster sugar
  • 1 tablespoon grated palm sugar
  • Steamed jasmine rice, to serve



Heat 1/4 cup coconut milk in a wok over medium-high heat for 3-5 minutes or until oil starts to separate from milk. Add curry paste and stir for 2-3 minutes or until roasted and fragrant. Add remaining coconut milk and cream and bring to the boil, then add lime leaves and eggplant. Cook for 3-5 minutes or until eggplant starts to soften. Add remaining ingredients to wok and cook for a further three minutes or until heated through. Serve immediately with steamed rice.

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