This Thai red duck curry recipe has auspicious beginnings – emerging from the royal kitchens of the Ayutthaya era. Lavish by design, it was created to impress, reflecting the cosmopolitan sophistication of the Thai court. Later transformed during the spice trade of the 16th century, the dish evolved into the rich, complex curry we recognise today. It remains one of Thailand’s most beloved dishes, firmly embedded in the heart of the national culinary identity.
Ingredients
Roast duck
- 1 whole extra large duck (approx 2.3kg)
- 2 tablespoons coarse sea salt
- 2 tablespoons Chinese five spice powder
Red curry
- 300ml coconut cream (for cracking the paste)
- 180g red curry paste
- 2 star anise
- 1 cinnamon stick
- 3cm piece ginger, thinly sliced
- 4 kaffir lime leaves, crushed
- 60ml fish sauce
- 2 tablespoons grated palm sugar
- 400ml coconut milk
- 400ml coconut cream
- 125ml chicken stock
Optional
- 200g fresh pineapple, peeled and chopped
- 1–2 long red chillies, deseeded and chopped
- Handful Thai basil leaves
Method
Start by blanching the skin of the duck by pouring boiling water over the bird to help tighten and dry it out, which encourages crispness during roasting. Pat the duck dry with paper towel and allow it to air-dry in the fridge for several hours or overnight, if time allows. Dust the internal cavity with sea salt and Chinese five spice. Roast the duck at 220°C for 45 minutes per kilo – for a 2.3kg duck, that’s roughly 1 hour and 45 minutes. Once done, rest the duck for 15 to 20 minutes before carving.
Heat the coconut cream in a large saucepan over medium heat. Stir continuously as it comes to a boil – the cream will begin to split, releasing its oil. Once the oil starts to separate and the cream thickens slightly, add the red curry paste, star anise, cinnamon stick and sliced ginger. Cook for 2–3 minutes, stirring, until darkened and aromatic.
Add any optional ingredients – such as Thai eggplant, bamboo shoots, lychees, snake beans or cherry tomatoes – at this point.
Add the kaffir lime leaves and continue to stir. Pour in the fish sauce and palm sugar, mixing until the sugar dissolves. Add the coconut milk, cream and stock, bring everything back to the boil, then reduce to a simmer.
As seen in spring 2025
