Types of Recipes graphic

More tasty Thai recipes

Try one of the many authentic Thai recipes, and others from around the world at flavour.ca
Bookmark and Share

Thai Kitchen Recipes

Roast Duck Curry

Duck is a favorite Thai fowl. Roast chicken, while not as as rich, also makes a splendid curry. Make it easy by starting with a store-bought already roast duck or chicken.

  • Cook Time:75 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:hard


1 whole duck (about 3 pounds, 1500 g) 

1 tablespoon (15 mL) peanut or vegetable oil

1 teaspoon (5 mL) minced ginger

4 kaffir lime leaves (optional)

3 tablespoons (45 mL) Thai Kitchen® Red Curry Paste

3 tablespoons (45 mL) tomato paste

1/2 cup (125 mL) chicken broth

1/2 cup (125 mL) Thai Kitchen® Coconut Milk

2 tablespoons (30 mL)Thai Kitchen® Peanut Satay Sauce

2 cups (500 mL) green beans, cut diagonally into 1-inch pieces

3 large tomatoes, cut into wedges

1 tablespoon (15 mL) chopped fresh basil

Cooked Thai Kitchen® Jasmine Rice

Whole basil leaves (optional)


PREHEAT oven to 350°F, 175°C . Place duck in roasting pan. Roast 1 hour or until almost cooked through. Cool duck. Remove skin. Cut meat into bite-sized pieces. Set aside.

HEAT oil in large skillet or wok on high heat. Add ginger and kaffir lime leaves; stir fry 30 seconds or until fragrant. Add red curry paste and tomato paste; stir fry 3 to 4 minutes. Add broth, stirring to release browned bits from bottom of skillet. Add coconut milk, peanut satay sauce, green beans and tomatoes. Bring to boil. Reduce heat to low; simmer 3 to 4 minutes or until green beans are tender.

STIR in duck. Simmer 2 to 3 minutes or until heated through. Stir in chopped basil. Remove lime leaves before serving. Serve with cooked Jasmine Rice. Garnish with whole basil leaves, if desired.

From Thailand, to every land, find your favourite international recipes at Flavour.ca