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Recipe: Thai Red Duck Curry

A popular dish for a special occasion, this curry is quick to prepare because it is made with roasted duck.  Unusual additions of sweet lychees and cherry tomatoes counteract the richness of the duck meat and curry gravy.  Feel free to use pineapple instead of lychees if preferred.


half roasted duck (deboned and cut into thick strips)
400ml Mai Siam Coconut Milk
7 cherry tomatoes (skinned)
150g tinned lychees OR 150g tinned pineapple pieces (drained)
2 kaffir lime leaves (torn)
28g Mai Siam Palm sugar (1piece)
1 tbsp Mai Siam Fish Sauce
1 heaped tbsp Mai Siam Red Curry Paste

Cooking Method

Serves 2

Prepare a bowl of ice water. Drop the cherry tomatoes into hot water for a few seconds and then remove and immediately immerse into the ice water. Carefully remove the skins.

Cut the pineapple into bite size pieces if they are quite large.

Heat 150ml of coconut milk in a wok until it takes on a sheen. This should take 2-3 minutes. Add the red curry paste cook out the mixture until it separates from the oil and the sauce is completely smooth. Add remaining coconut milk and bring to the boil.

At this stage, add the palm sugar and fish sauce. When the sugar has dissolved, add the sliced duck.

Cook for approximately 5 minutes, ensuring the duck is heated thoroughly. Now add the skinned cherry tomatoes and lychees or pineapple pieces. Adjust seasoning to taste.

Serve with hot jasmine rice.