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Thai Duck Curry

By: John Goins from
Thai Duck Curry
Thai Duck Curry

"This savory duck curry is full of saucy goodness. For me, this could be a great brunch dish with bread to sop up the goodness. It could be a good lunch potluck dish. Or, a family dinner meal. If you want to add a bit more flavor, add a bit of fresh basil and cilantro to the top before serving. A bit of fresh herbs in each bite will make the dish pop even more. Our suggestion is to pair this duck curry with a light red wine with fresh fruit flavors. A light and fruity wine will cut through the protein and fats in this dish but still has a note of freshness."


Preparation Time10 min

Cooking Time50 min

Cooking MethodCasserole


  • 3 pounds Duck breast
  • 1 pound potatoes
  • 2 cups water
  • 1 can coconut milk
  • 1 tablespoon Vegetable Oil
  • Salt and Pepper to taste
  • 1 cup purple onion
  • 1 Stalk Lemongrass
  • 1 teaspoon Cayenne pepper
  • 4 cloves Garlic


  1. Roughly chop the onions, lemongrass, garlic and ginger.

  2. Put all the liquid ingredients and spices in a food processor/blender and process well to create a fragrant paste.

  3. In a heavy pan, heat oil and add the duck meat. Sear the sides until brown.

  4. Add curry paste and saute for 2 minutes.

  5. Simmer duck in the sauce for 30 mins.

  6. Add the potatoes and simmer again for 15 mins.

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