Red Duck Curry

Red Duck Curry
Recipe author:
Serves: 4 people
Cooking time: 30 Minutes


  • 2 duck breasts, thinly sliced with fat on
  • Murray River Salt
  • Pepper
  • 195g Thai red curry paste
  • 2 tbsp extra virgin olive oil
  • 1 brown onion
  • 4 cloves garlic
  • 1 block tofu
  • 1 bunch coriander
  • 1 stalk curry leaves
  • 1 bunch garlic chives
  • 2 spring onions
  • 1 x (270ml) coconut milk
  • 2 cups stock
  • 1 red chilli
  • 1 green chilli

To serve

  • 1 spring onion, greens thinly sliced
  • Coconut cream


  1. Thinly slice duck breast with the skin on, place in a bowl and season with salt, pepper and a generous spoonful of red curry paste, stir to coat the duck and set aside.
  2. Sweat onion, garlic, curry leaves and chilli with a pinch of salt in a hot pan over medium-high heat.
  3. Add duck with remaining curry paste, stir around for a few minutes to brown the duck and fry the curry paste.
  4. Add tofu, spring onion, herbs, coconut milk and stock. Bring up to the boil and then reduce to a simmer, cook down for 20 minutes.
  5. Serve with a dollop of coconut cream and thinly sliced spring onion.

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