Description
A flavorful Thai-inspired curry featuring tender duck breasts cooked in a fragrant green curry sauce with coconut milk, kaffir lime leaves, and fresh vegetables like French beans and bean sprouts. This rich and aromatic dish combines the crispness of beans and brightness of lime for a balanced and satisfying meal.
Ingredients
Scale
Duck & Curry Base
- 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)
Vegetables & Garnish
- 200g French beans, trimmed
- 2 handfuls bean sprouts
- Handful coriander leaves
- 1 red chilli, deseeded and sliced (optional)
Instructions
- Render the Duck Fat: Place a sauté pan over low heat and add the duck breasts, skin-side down, without any oil. Slowly fry for about 20 minutes until the skin is browned and most of the fat has rendered out. Flip the breasts to seal the other side for 1 minute, then remove from the pan and let cool slightly.
- Prepare the Curry Sauce: Pour off all but 2 tablespoons of the duck fat from the pan, then return it to the heat. Add the green Thai curry paste and light brown sugar, frying for 1-2 minutes until fragrant.
- Add Coconut Milk and Simmer: Pour in the coconut milk, then fill the empty can with water and add this as well. Stir in the fish sauce, half the lime juice, and the whole kaffir lime leaves. Bring the mixture to a gentle simmer.
- Simmer Duck and Curry: Slice the rested duck breasts and add them to the curry sauce. Cover the pan and simmer on the lowest heat for 1 hour until the duck is tender and infused with curry flavors.
- Cook the French Beans: Add the trimmed French beans to the curry, cover again, and cook for an additional 10 minutes until the beans are tender but still slightly crunchy. Taste and adjust seasoning with more lime juice, fish sauce, or sugar as desired.
- Finish with Bean Sprouts and Garnish: Stir in the bean sprouts and cook for 1 more minute. Serve the curry topped with coriander leaves, shredded kaffir lime leaves, and optional sliced red chilli. Accompany with boiled jasmine rice for a complete meal.
Notes
- Cooking duck skin-side down slowly is key to rendering out fat and getting crispy skin.
- Simmering the curry for an hour ensures duck is tender and absorbs the aromatic flavors.
- Adjust fish sauce and lime juice to balance saltiness and acidity to your preference.
- Optional chilli adds heat but can be omitted for milder flavor.
- Serve with jasmine rice to soak up the delicious curry sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: duck curry, Thai green curry, French beans, coconut milk curry, kaffir lime, bean sprouts, Thai cuisine, duck breast recipe
