• 4 Gressingham Skinless Duck Breasts, cut into 2cm pieces
  • 2 tbsp olive oil
  • 2 x 400ml tins coconut milk
  • 3 Shallots, skinned and roughly chopped
  • 2 Red chillies, de-seeded
  • 3 Garlic cloves, peeled
  • ½ inch piece fresh ginger
  • ½ inch piece fresh galangal
  • 4 Fresh lime leaves
  • 2 Lemongrass sticks, outer skin removed and finely sliced
  • ½ bunch coriander, washed and leaved and stalks separated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • A few Thai basil leaves to garnish
  • 2 tbsp Palm sugar (or demerera)
  • 2 tbsp Fish sauce


  1. Place the shallots, chillies, garlic, ginger, galangal, lime leaves, lemongrass, coriander stalks, ground cumin and ground coriander into a food processor and blitz to a smooth paste.
  2. Heat the oil in a large pan over a medium heat and add the curry paste, cook until all the moisture has evaporated stirring constantly to avoid the paste burning. Add the coconut milk, and bring to the boil. Season with the sugar and fish sauce, then turn down the heat and simmer gently for 10 minutes. Add the duck breast and continue to simmer for a further 10 minutes.
  3. Serve the curry into four bowls and garnish with the fresh coriander and Thai basil leaves.