French Bean & Duck Thai Curry Recipe
Introduction
This French bean and duck Thai curry is a rich, fragrant dish that combines tender duck breast with vibrant green curry flavors. The slow cooking brings out deep aromas, balanced by fresh lime and crisp vegetables for a satisfying meal.
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 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. Add the duck breasts skin-side down to the dry pan. Slowly fry for about 20 minutes until the skin is brown and much of the fat has rendered off. Flip the duck breasts to seal the other side for 1 minute, then remove and set aside until cool enough to handle. Pour off all but 2 tablespoons of the fat from the pan.
- Step 2: Return the pan to medium heat and fry the green curry paste and sugar for 1-2 minutes until fragrant. Pour in the coconut milk, then fill the empty coconut milk can with water and add this to the pan. Stir in the fish sauce, half the lime juice, and the whole kaffir lime leaves. Bring to a gentle simmer.
- Step 3: Slice the duck breasts thinly 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 curry and cook, covered, for 10 minutes until the beans are tender but still have a slight crunch. Taste and adjust seasoning with more lime juice, fish sauce, or sugar if needed.
- Step 5: Stir in the beansprouts and cook for 1 more minute. Serve the curry garnished with coriander leaves, shredded kaffir lime leaves, and sliced red chilli if desired. Enjoy with boiled jasmine rice.
Tips & Variations
- If you prefer a milder curry, reduce the green Thai curry paste to 4 tablespoons.
- Substitute duck breasts with chicken thighs for a quicker cooking time.
- Add other vegetables like bell peppers or bamboo shoots for extra texture.
- To make it gluten-free, ensure your fish sauce contains no added wheat.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if it thickens too much. This curry is best enjoyed fresh but reheats well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen duck breasts for this recipe?
Yes, you can use frozen duck breasts; just thaw them completely in the refrigerator before cooking to ensure even cooking and proper rendering of the fat.
What can I serve with this Thai duck curry?
This curry pairs perfectly with steamed jasmine rice, which soaks up the flavorful sauce. You can also serve it with fragrant coconut rice or simple noodles if you prefer.
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French Bean & Duck Thai Curry Recipe
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
Description
A flavorful Thai-inspired curry featuring tender duck breasts simmered in a fragrant green curry sauce with coconut milk, kaffir lime leaves, and crisp French beans, finished with fresh bean sprouts and coriander for a vibrant, aromatic dish.
Ingredients
Main 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
- Render Duck Fat: Place a sauté pan over low heat and add the duck breasts skin-side down to the dry pan. Slowly fry for about 20 minutes until the skin is brown and much of the fat has rendered off.
- Seal the Duck: Flip the duck breasts over and cook on the other side for 1 minute to seal, then remove them to a board to cool until safe to handle.
- Prepare Curry Base: Pour off all but 2 tablespoons of the rendered duck fat from the pan. Return the pan to heat and add the green curry paste and brown sugar, frying for 1-2 minutes until fragrant.
- Add Liquids and Seasonings: Pour in the coconut milk, then use the empty coconut milk can to add an equal amount of water 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.
- Simmer Duck in Curry: Slice the 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.
- Add French Beans: Add the trimmed French beans to the curry, cover, and cook for an additional 10 minutes until they are tender but still have a slight crunch.
- Adjust Seasoning: Taste the curry and add more lime juice, fish sauce, or sugar as needed for balance.
- Finish with Bean Sprouts and Garnish: Stir in the beansprouts and cook for 1 minute more. Serve the curry garnished with coriander leaves, shredded kaffir lime leaves, and sliced red chilli if desired, accompanied by boiled jasmine rice.
Notes
- Slow cooking the duck in the curry ensures it becomes tender and absorbs the flavors deeply.
- Rendering the duck fat first creates a rich base and helps achieve crispy skin before slicing.
- Adjust the heat by adding or omitting the chilli according to your spice preference.
- Serve with steamed jasmine rice to balance the rich, spicy curry.
- If kaffir lime leaves are unavailable, lime zest can be used as a substitute, though it won’t provide the same aromatic intensity.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: duck curry, Thai green curry, French beans, coconut milk curry, Thai cuisine, duck breasts recipe
