French bean & duck Thai curry

French bean & duck Thai curry

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(18 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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  • 3-4 duck breasts, about 700g/1lb 9oz in total
  • 6 tbsp green Thai curry paste
    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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

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

  • juice 2 limes



    The same shape, but smaller than…

  • 6 kaffir lime leaves, 3 left whole and 3 finely shredded
  • 200g French bean, trimmed
  • 2 handfuls beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • handful coriander leaves
  • 1 red chilli, deseeded and sliced (optional)


  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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17th Mar, 2009
19th Oct, 2008
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 !
1st Sep, 2008
Excellent recipe, but I used all coconut milk instead of the water and it made a slightly thicker, creamier curry. Trisha
2nd Aug, 2008
simply scrumptious !
8th Jul, 2008
One of the best ways to both cook and eat duck, it was fantastic!!
4th Jul, 2008
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!
13th Jun, 2008
First time I've ever cooked duck and this was easy to cook and divine to eat!
22nd May, 2008
My husband wasn't sure about the combination of duck with a thai curry - but was pleasantly surprised. We both loved it!
19th May, 2008
WOW! this dish was AMAZING! one of the most delicious things i've ever eaten!!!


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