Name: French Bean & Duck Thai Curry Recipe
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Cuisine: Thai
Ingredients: 3-4 duck breasts, about 700g / 1lb 9oz total; 6 tbsp green Thai curry paste; 1 tbsp light brown sugar; 400ml can coconut milk; 2 tbsp fish sauce; Juice of 2 limes; 6 kaffir lime leaves (3 left whole, 3 finely shredded); 200g French beans, trimmed; 2 handfuls bean sprouts; Handful coriander leaves; 1 red chilli, deseeded and sliced (optional)

Introduction

This French bean and duck Thai curry combines tender, flavorful duck breast with fragrant green curry paste and creamy coconut milk. The addition of kaffir lime leaves and fresh lime juice brings a zesty brightness to this rich and comforting dish. It’s perfect for those looking to explore Thai flavors at home.

A white bowl filled with a creamy green curry soup that has a smooth, slightly oily surface. Inside the soup, there are bright green long beans scattered across, along with thin slices of light brown mushrooms, and thin red chili strips adding a pop of color on top. Fresh green cilantro leaves are spread unevenly, floating on the surface. The bowl rests on a white wooden board on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 duck breasts, about 700g/1lb 9oz in total

6 tbsp green Thai curry paste

1 tbsp light brown sugar

400ml can coconut milk

2 tbsp fish sauce

Juice of 2 limes

6 kaffir lime leaves (3 left whole, 3 finely shredded)

200g French beans, trimmed

2 handfuls beansprouts

Handful coriander leaves

1 red chilli, deseeded and sliced (optional)

Instructions

Step 1: Place a sauté pan over low heat and add the duck breasts skin-side down to the dry pan. Slowly fry until the skin is brown and much of the fat has rendered off, about 20 minutes. Flip the duck breasts to seal the other side for 1 minute, then remove them to a board to cool. Pour off all but 2 tablespoons of the rendered fat from the pan.

Step 2: Return the pan to the heat. Fry the green curry paste and brown sugar for 1-2 minutes until fragrant. Add the coconut milk, then fill the empty coconut milk can with water and add this to the pan. Stir in the fish sauce, half of the lime juice, and the whole kaffir lime leaves. Bring the mixture to a simmer.

Step 3: Slice the cooled duck breasts and add them to the curry. Cover the pan and simmer on the lowest heat for 1 hour until the duck is tender.

Step 4: Add the French beans to the pan and cook, covered, for an additional 10 minutes until the beans are tender but still have a slight crunch. Taste the curry and adjust the seasoning with more lime juice, fish sauce, or sugar as needed.

Step 5: Stir in the beansprouts and cook for 1 more minute. Serve the curry garnished with the shredded kaffir lime leaves, coriander leaves, and sliced red chilli if using. Accompany with boiled jasmine rice.

Tips & Variations

For extra heat, keep the seeds in the red chilli or add fresh sliced bird’s eye chillies.

Substitute duck breasts with chicken thighs for a lighter but still flavorful version.

If kaffir lime leaves are unavailable, a squeeze of extra lime juice and a little lime zest can provide a similar citrus aroma.

Use fresh coconut milk if possible for a richer, creamier curry.

FAQs

Can I use frozen duck breasts for this curry?

Yes, frozen duck breasts can be used, but thaw them thoroughly in the refrigerator before cooking to ensure even cooking and safety.

What can I serve with this Thai duck curry?

Boiled jasmine rice is traditional and perfect for soaking up the flavorful sauce. You can also serve it with steamed sticky rice or rice noodles for variety.