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
Scale
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
