Thai-Style Duck Curry
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Thai-Style Duck Curry

Thai-Style Duck Curry

with Basmati Rice

Ever-versatile duck breast ascends to a new level here in our Thai Duck Curry! This warming dish is filled with creamy coconut milk, flavourful Thai aromatics and spices, and a mouthwatering mix of fresh vegetables that will make it hard to put the spoon down!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

2 unit

Duck Breast

2 tbsp

Thai Seasoning

(Contains Sesame)

2 unit

Garlic, cloves

113 g

Red Onion

165 mL

Coconut Milk

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

226 g

Shanghai Bok Choy

230 g

Russet Potato

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

1 unit


7 g


28 g

Peanuts, chopped

(Contains Peanuts)

1.5 tbsp

Peanut Butter

(Contains Peanuts)

Not included in your delivery

0.31 tsp


0.06 tsp


1 tsp



Nutrition Values

Calories1240 kcal
Fat53 g
Saturated Fat22 g
Carbohydrate121 g
Sugar21 g
Dietary Fiber9 g
Protein71 g
Cholesterol290 mg
Sodium1430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pot
Paper Towel
Parchment Paper
Medium Pot
Measuring Cups
Measuring Spoons



Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut peppers into 1/2-inch pieces. Peel, then cut potatoes into 1/2 inch pieces. Cut bok choy into 1/2-inch pieces. Peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch pieces. Zest, then juice lime.

Cook duck

Pat duck dry with paper towels. Using a sharp knife, score the skin-side of duck in a criss-cross pattern. Season with salt and pepper. Add duck to a cold, large pot, skin-side down. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min. Transfer duck to a parchment-lined baking sheet, skin-side up. Roast duck in the middle of the oven until cooked through, 8-13 min.** Reserve duck fat in pan.

Cook rice

While duck cooks, add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil. Once boiling, add rice, then reduce heat to low. Cook covered until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Start curry

While rice cooks, heat the same pan (from step 2)over medium heat. When hot, add garlic, onions, peppers, potatoes and Thai seasoning. Cook, stirring often, until onions are softened slightly, 2-3 min. Stir in peanut butter, coconut milk, soy sauce mirin blend, 1 tsp sugar and 1 1/2 cups water (dbl both for 4 ppl). Bring to a simmer and continue to cook, uncovered, until potatoes are fork tender and liquid reduces slightly, 10-12 min.

Finish curry

When potatoes are almost fork tender, stir in bok choy. Continue to cook, stirring occasionally, until bok choy is tender-crisp, 2-3 min.

Finish and serve

Fluff rice with a fork, then stir in lime zest. Thinly slice duck. Divide rice and curry between bowls. Top curry with duck, then sprinkle peanuts over top. Tear cilantro over curry.