French bean & duck Thai curry

French bean & duck Thai curry

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(16 ratings)

Prep: 20 mins Cook: 1 hr, 45 mins

More effort

Serves 4
Traditionally, this is made with Asian snake beans, which taste very similar to French beans – but are about a foot long

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal638
  • fat57g
  • saturates26g
  • carbs11g
  • sugars9g
  • fibre2g
  • protein28g
  • salt2.32g
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Ingredients

  • 3-4 duck breasts, about 700g/1lb 9oz in total
  • 6 tbsp green Thai curry paste

    Thai curry paste

    Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…

  • 1 tbsp light brown sugar
  • 400ml can coconut milk
  • 2 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • juice 2 limes

    Lime

    ly-m

    The same shape, but smaller than…

  • 6 kaffir lime leaf, 3 left whole and 3 finely shredded
  • 200g French bean, trimmed
  • 2 handfuls beansprout
  • handful coriander leaves
  • 1 red chilli, deseeded and sliced (optional)

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.

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Comments, questions and tips

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Comments (19)

bonitarosa's picture
5

So delicious. Well worth the wait. Slow cooked tender duck. Yum. Will definitely make this again.

Snoweider's picture

Yummmmmmmy!
Very easy to make, although its worth taking the time to let the duck become tender.

messagecaroline's picture
5

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.

erinsdaddy's picture
5

superb, tasty curry

elenaallen's picture
5

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.

i-love-the-grinch's picture
5

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!

buona_forchetta's picture
5

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.

conatazz's picture
4

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.

holiday01's picture
5

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

honorjohn's picture
4

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 !

shadow27's picture

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

pewter's picture

simply scrumptious !

caraf1972's picture

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

katyrouth's picture
5

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!

sarahbrowne's picture
5

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

susansaunders's picture
5

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

naomibrook21's picture
5

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

Questions (2)

carolewall's picture

Can this recipe be frozen.Having a family gathering after Christmas and trying to get ahead with freezable currys.

goodfoodteam's picture

Yes you can freeze it before adding the vegetables. They will be best added when you reheat it.

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