One-Pan Thai Duck and Vegetable Curry

Name: One-Pan Thai Duck and Vegetable Curry
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 2 duck breasts; 500 g small potatoes, halved; 1 aubergine, cut into wedges; 200 g green beans, trimmed and halved; 400 g coconut milk; 3 tbsp red Thai or massaman curry paste; 2 tsp fish sauce; 2 tsp light brown soft sugar; 2 lime leaves; 1 tbsp lime juice; red chili, sliced; coriander leaves, to serve; roasted peanuts or cashews, roughly chopped; cooked rice, to serve

This fragrant duck curry is rich with coconut milk, Thai curry paste, and tender vegetables, all cooked in one pan for an easy but impressive dinner. Crispy rendered duck adds deep flavor, while lime, herbs, and peanuts bring freshness and crunch at the end.

Servings4 Portions

Prep Time20 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

duck breasts
2
small potatoes, halved
500 g
aubergine, cut into wedges
1
green beans, trimmed and halved
200 g
coconut milk
400 g
red Thai or massaman curry paste
3 tbsp
fish sauce
2 tsp
light brown soft sugar
2 tsp
lime leaves
2
lime juice
1 tbsp
red chili, sliced
coriander leaves, to serve
roasted peanuts or cashews, roughly chopped
cooked rice, to serve

Step-by-Step Instructions

Place the duck breasts skin-side down in a cold wok or large frying pan. Set over low heat and cook gently for 10-15 minutes, letting the fat slowly render until the skin is deep golden and crisp. Transfer the duck to a plate and rest for a few minutes.

Leave about 2 tablespoons of duck fat in the pan and discard any excess. Stir in the brown sugar, curry paste, and fish sauce, then cook over low heat for 2-3 minutes until the paste darkens slightly and smells fragrant.

Add the aubergine and potatoes, stirring well to coat them in the curry paste. Pour in the coconut milk and about 200 ml water, then add the lime leaves if using. Bring to a gentle simmer.

Thinly slice the rested duck breasts and add them back to the pan along with any juices from the plate. Cover loosely and simmer gently for 25-30 minutes, stirring occasionally, until the potatoes are tender and the duck is cooked through.