Thai Green Duck Curry with Cherry Tomatoes
Crisp-skinned roast duck breast sliced into a glossy coconut green curry with sweet cherry tomatoes.
Made with Thai green curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £2.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Score the duck skin in a criss-cross pattern and season with salt. Place skin side down in a cold, dry frying pan and heat over a medium heat. Cook for 8 minutes until the fat renders and the skin is crisp.
8 min - 2
Turn the duck and cook for 4 minutes for medium, or longer if you prefer. Rest on a board for 5 minutes.
4 min - 3
Pour off all but 1 tbsp of the duck fat. Fry your ready made Thai green curry paste (see the base recipe) in the pan for 2 minutes.
2 min - 4
Add the coconut milk, water, fish sauce, sugar and lime leaves. Simmer for 8 minutes.
8 min - 5
Add the tomatoes and pepper and cook for 3 minutes more until just soft.
3 min - 6
Slice the duck and return it to the curry for 1 minute. Stir in the basil and serve with rice.
Tips
- Starting the duck in a cold pan renders the fat slowly and gives crisp skin.
- Save the duck fat. It is excellent for roast potatoes.
- Duck should be cooked through for safety if you prefer it well done; slice and simmer a little longer.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for up to 2 days and reheat until steaming hot all the way through.
Questions
Can I use chicken instead of duck?
Yes. Pan fry chicken breast for 6 to 7 minutes each side until cooked through, then slice into the curry.
What do I serve with it?
Jasmine rice, plus a cucumber salad to cool the heat.
Is duck gluten free?
Yes, plain duck is naturally gluten free. Check the label on any ready cooked or marinated duck.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.