French bean & duck Thai curry

French bean & duck Thai curry

Traditionally, this is made with Asian snake beans, which taste very similar to French beans – but are about a foot long

Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 45 mins

Method

  1. Place a sauté pan over a low heat and add the duck breasts, skin-side down, to the dry pan. Slowly fry until the skin is brown and a lot of the fat has rendered off - this can take about 20 mins. Flip them over to seal the other side for 1 min, then remove to a board until cool enough to handle. Pour all but 2 tbsp of the fat from the pan.
  2. While the meat is resting, return the pan to the heat, then fry the curry paste and sugar for 1-2 mins until it becomes fragrant. Tip in the coconut milk, then fill the can with water and add this, too. Add the fish sauce, half the lime juice and the whole lime leaves, then bring to a simmer. Slice the duck breasts, then tip into the curry. Cover the pan, then simmer everything on the lowest heat for 1 hr until the duck is tender. Add the beans to the curry, then continue to cook, covered, for 10 mins until the beans are tender with a slight crunch. Taste and add more lime juice, fish sauce or sugar to season.
  3. Stir in the bean sprouts, cook for 1 min more, then serve with coriander, shredded lime leaves and sliced chilli, if you like, and boiled jasmine rice.

Per serving

638 kcalories, protein 28.0g, carbohydrate 11.0g, fat 57.0 g, saturated fat 26.0g, fibre 2.0g, sugar 9.0g, salt 2.32 g

Recipe from Good Food magazine, June 2008.

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Latest comments and suggestions

  • Binder photo Naomibrook

    19 May 2008

    Naomibrook rated and commented on this recipe

    5 stars

    WOW! this dish was AMAZING! one of the most delicious things i've ever eaten!!!

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  • Binder photo suzywoosey

    22 May 2008

    suzywoosey rated and commented on this recipe

    5 stars

    My husband wasn't sure about the combination of duck with a thai curry - but was pleasantly surprised. We both loved it!

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  • Binder photo Sarah

    13 June 2008

    Sarah rated and commented on this recipe

    5 stars

    First time I've ever cooked duck and this was easy to cook and divine to eat!

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  • Binder photo katyrouth

    04 July 2008

    katyrouth rated and commented on this recipe

    5 stars

    I used (cheaper) duck legs to make this, which I roasted beforehand and then removed the meat from the bones. A really interesting thai curry, something different to the usual chicken!

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  • Binder photo fisher

    08 July 2008

    fisher commented on this recipe

    One of the best ways to both cook and eat duck, it was fantastic!!

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  • Binder photo Pewtersfood

    02 August 2008

    Pewtersfood commented on this recipe

    simply scrumptious !

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  • Binder photo Shadow

    01 September 2008

    Shadow commented on this recipe

    Excellent recipe, but I used all coconut milk instead of the water and it made a slightly thicker, creamier curry. Trisha

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  • Binder photo J Honor

    19 October 2008

    J Honor rated and commented on this recipe

    4 stars

    Made this a few times now always a hit, i like to add the chillies a couple of minutes before the end of cooking. Yum !

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  • Binder photo rebreathergirl

    17 March 2009

    rebreathergirl rated and commented on this recipe

    5 stars

    Yummy

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  • Binder photo Sam

    12 May 2009

    Sam commented on this recipe

    This was a great curry, first time I have used duck in curry!!

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  • Binder photo Sam

    13 May 2009

    Sam rated this recipe

    5 stars

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  • Binder photo sarah_g

    21 August 2009

    sarah_g rated and commented on this recipe

    4 stars

    I enjoyed this, its the first time I've cooked duck, but have made thai green curry loads of times, and it was quite easy. It took such a long time to make though, and all it was quite expensive (I'm a student), so I'm not sure it was worth it.

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  • Binder photo Bev 38

    07 April 2010

    Bev 38 rated and commented on this recipe

    5 stars

    delicious!!

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  • Binder photo Lau

    03 July 2010

    Lau commented on this recipe

    Absolutely delicious! Sainsburys sell a packet with all you need for a thai green curry, was excellent. Will probably make it with chicken next time though, since the spices covered the taste up a bit.

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  • Binder photo Lau

    03 July 2010

    Lau rated this recipe

    5 stars

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  • Binder photo liz

    15 August 2010

    liz rated this recipe

    5 stars

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  • Binder photo muffin top

    15 June 2011

    muffin top rated and commented on this recipe

    5 stars

    My sister and and I made this as a quick fix (parents were away and mum makes a superb green thai curry). We both felt so guilty as we hovered over the oven, slurping it out of the wok, agreeing that it was fantastic!!! Such a lovely dish! Make sure you get a good quality paste!

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  • Binder photo EA

    01 November 2011

    EA rated and commented on this recipe

    5 stars

    I had some left over duck which was a bit dry to use on its own. I searched the net and came across this recipe. I've never made any kind of curry before so it was a big surprise how easy and delicious the meal was. I only used one lime and next time I will cut up beans into smaller pieces. I used dry kaffir lime leaves as I don't know where to get fresh ones. My husband also loved this recipe so I will be making it regularly from now on using chicken and venison as well.....I'll also add different vegetables to vary it a bit.

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  • Binder photo erinsdaddy

    07 July 2012

    erinsdaddy rated and commented on this recipe

    5 stars

    superb, tasty curry

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  • Binder photo sweet_tiger

    23 March 2013

    sweet_tiger rated and commented on this recipe

    5 stars

    Cooked this tonight and it was absolutely beautiful - so nice to have duck for a change! I also used duck legs and roasted them in the oven for 90 mins and then put in the cut duck towards the end of the beans cooking. Absolutely lovely and tastes very authentic if you use the right brand of paste.

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Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 45 mins

Ingredients

  • 3-4 duck breasts , about 700g/1lb 9oz in total
  • 6 tbsp green Thai curry paste
  • 1 tbsp light brown sugar
  • 400ml can coconut milk
  • 2 tbsp fish sauce
  • juice 2 limes
  • 6 kaffir lime leaves , 3 left whole and 3 finely shredded
  • 200g French beans , trimmed
  • 2 handfuls beansprouts
  • handful coriander leaves
  • 1 red chilli , deseeded and sliced (optional)
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Per serving

638 kcalories, protein 28.0g, carbohydrate 11.0g, fat 57.0 g, saturated fat 26.0g, fibre 2.0g, sugar 9.0g, salt 2.32 g

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