Thai Duck Curry Recipe

Thai roast red duck curry

Name: Thai roast red duck curry
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 2 large duck legs; 1 tsp Chinese five-spice; 2 tbsp Thai red curry paste; 1/2 tsp turmeric; 400g tin coconut milk; 300ml chicken stock; 4 nests egg noodles; 50g beansprouts; a small bunch coriander; 1/2 red onion finely sliced; 1 lime plus cheeks to serve; 2 tbsp fish sauce

Published: February 2, 2015 at 1:53 PM

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Serves 4

Easy

Total time: 1 hr and 30 mins

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This Thai roast red duck curry is full of fresh flavours. It looks impressive on the table, but buying the curry paste ready-made makes this a really easy supper. Plus, it serves 4 for under £10

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Try this recipe for Thai red roast duck curry, then check out our Thai green chicken curry, beef massaman curry and more Thai-inspired recipes.

Ingredients

Nutrition

2 large duck legs
1 tsp Chinese five-spice
2 tbsp Thai red curry paste
1/2 tsp turmeric
400g tin coconut milk
300ml chicken stock
4 nests egg noodles
50g beansprouts
a small bunch coriander
1/2 red onion

finely sliced
1 lime

plus cheeks to serve
2 tbsp fish sauce

Nutrition: per serving

kcal497
fat25.2g
saturates16.4g
carbs40.8g
fibre3.1g
protein25.1g
salt2.3g

Method

step 1

Heat the oven to 190C/fan 170C/gas 5. Rub the legs with the five-spice and a little salt. Put on a baking tray and roast for 1 hour 15 minutes. Rest under foil while you make the curry sauce.
step 2

Put the curry paste in a pan with 2 tbsp of the coconut cream from the top of the can. Fry for 3-4 minutes, then add the turmeric, the rest of the milk and the chicken stock. Simmer gently for 5 minutes. Tear the duck into pieces and add to the sauce (discarding the skin and fat), keeping it on a very low heat.
step 3

Cook the noodles until just tender. Divide between 4 warm bowls. Stir the lime juice and fish sauce into the curry then spoon over the noodles. Top with red onion, coriander, bean sprouts and serve some extra lime cheeks on the side.

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