Thai Green Curry of Duck

Photo by stu_spivack/flickr

Serves 4-5.


1 x 1.5 kg/3 lb roasting duck
400 ml/14 fl oz can coconut milk
3 tablespoons Thai green curry paste
3 kaffir lime leaves
2 tablespoons fish sauce
2 teaspoons palm sugar or brown sugar
3 tablespoons chopped green chillies
3 tablespoons chopped fresh basil
or coriander leaves


Rinse and dry duck. Discard tail, and cut the duck into joints, chopping across the breast to make smaller pieces. Take 1/2 cup of the thick coconut cream from the top of the can and combine with the curry paste in a heavy pan or wok, stirring over low heat, until it smells fragrant. Put in the pieces of duck and cook, turning them in the spice mixture until coated. Add the rest of the coconut milk mixed with an equal amount of water, the lime leaves and fish sauce. Stir while bringing to the boil, and simmer until duck is tender. If necessary add more water or coconut milk to keep a fairly liquid consistency. Just before serving sprinkle the chillies and fresh herbs over.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)