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Thai Red Duck Curry

This restaurant quality dish looks impressive but is ready in 15 minutes. The rich red Thai curry sauce goes wonderfully with flavoursome duck.

Prep: 5 mins
Cook: 15 mins
Serves: 2
    • 1 Blue Drgaon Thai Red Curry 3 Step (253g)
    • 2 duck breasts, chopped into bite sized pieces
    • 1/2 onion
    • 1 red pepper
    • Blue Dragon Fish Sauce and palm/caster sugar to taste
    1. Paste: Fry your meat in a splash of vegetable oil until cooked through, reduce heat to medium and add your paste and gently cook for a minute to release the flavours & aromas.
    2. Coconut Milk: Add the Coconut Milk and bring up to the boil.
    3. Dry Ingredients: Add the dry ingredients and vegetables and simmer for about 10 minutes until all infused with the flavours and cooked through.
    4. Serve with steamed rice.