Red Duck Curry

Serves 4
Time 30 minutes


2 duck breasts, thinly sliced with fat on 

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


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. 

Sweat onion, garlic, curry leaves and chilli with a pinch of salt in a hot pan over medium-high heat. 

Add duck with remaining curry paste, stir around for a few minutes to brown the duck and fry the curry paste. 

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. 

Serve with a dollop of coconut cream and thinly sliced spring onion.