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Roast duck curry

Serves: 4

Prep time: 10 minutes

Cook time: 25 minutes

Authentic Thai cuisine

curries, duck, main

Difficulty: Pretty Easy

I once lived on the border of Hong Kong and China, where a very famous local restaurant served a delicious type of roast duck called Tai Po. I thought to myself that a red curry with this type of duck would be fantastic, and it was! If you’re feeling adventurous, use venison instead of duck. Game works very well with the salty-sweet flavour of this rich curry.



2 tablespoons vegetable oil
2 tablespoons red curry paste (see my homemade recipe)
400ml coconut milk
1 tablespoons palm sugar
1 1/2 tablespoons Thai fish sauce
2 tablespoons chicken stock (optional)
1/2 roasted duck, deboned and cut into 1cm (1⁄2 inch) slices
4 lime leaves, torn
10 cherry tomatoes
75g grapes
75g sliced pineapple, cut into chunks
Sea salt

To serve:
Sprigs of Thai basil
Red spur chilli, thinly sliced
Steamed rice


  1. Heat the oil in a small saucepan set over a medium heat and sauté the curry paste until it is fragrant. Add half the coconut milk and stir to combine. Cook for about 2 minutes until the red oil splits and rises to the surface.
  2. Now add the palm sugar and fish sauce.
  3. If the sauce seems too thick, add the stock.
  4. Stir in the roasted duck and cook for 1 minute. Pour the remaining coconut milk into the pan and bring to the boil.
  5. Add the lime leaves. Simmer for a few minutes, then add the tomatoes, grapes and pineapple. Cook for a further minute and season to taste. The curry should have a perfect balance of salty and sweet, with a slight tang.
  6. Ladle the curry into serving bowls. Garnish each one with a basil sprig and some sliced chilli and serve immediately with steamed rice.

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