Duck Curry

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Duck Curry


1.  2 packets of Thai red curry paste (I can provide the rempah recipe for the purist)

2.  1 duck (chopped)




3.  1 bunch of curry leaves

4.  5 large potatoes (diced)




5.  500 ml coconut milk

6.  500 ml water

7.  Salt and sugar to taste





1.  Combine s/no 1 and 2 and fry until the meat is lightly cooked.
2.  Add in potatoes and curry leaves, then continue to fry for another 2 to 3 minutes.
3.  Add water and bring to boil.
4.  Turn down the heat and simmer until the meat is soft – should take 45 minutes to an hour (alternatively, use a pressure cooker and cook for 35 minutes).
5.  Add in coconut milk, salt and sugar then continue to simmer on low heat for another 20 minutes.
6.  Serve with steamed rice.

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