Duck Curry with Vegetables

Steam lifted off the pan in little curls, mixing with the sweet, earthy scent of coconut and something just a bit smoky that clung to the duck as it sizzled quietly. I remember tasting this duck curry with vegetables the first time at my auntie’s narrow kitchen table – her windows always fogged with spice and warmth. It’s a humble dish in our family, though it feels decadent every time – soft chunks of duck tucked into golden curry, gentle heat cutting through richness, with vegetables hanging onto their shape just enough to remind you they were alive not long ago. It’s beautiful in a slow, comforting way…not flashy or complicated, but it lingers. In flavor, in scent, in heart.

Why You’ll Crave It

• The duck turns meltingly tender in coconut milk, yet holds its bold, deep flavor – richer than chicken, not quite as heavy as beef.
• The curry comes together fast (really fast), yet tastes like it simmered for hours. It’s that good.
• The vegetables balance out all the richness, adding color, crunch, and brightness in every bite.
• With only five main ingredients, you’re not chasing down anything unfamiliar – but the result feels quietly special.
• The leftovers (if you have them) are maybe even better the next day, after the flavors marry and mellow overnight.

The first time I made this myself, I forgot the basil – and though it was still lovely, something was missing…that tender green lift at the end really ties it all together.

What You’ll Need

• Duck breast, boneless: 500 grams, preferably with skin on – it crisps beautifully and adds so much richness
• Coconut milk: 400 ml, full-fat for creaminess that wraps around the spices just right
• Curry paste: 2 tablespoons – red or yellow works depending on what you’re craving
• Mixed vegetables: 300 grams – things like sliced carrots, bell peppers, green beans (or whatever’s fresh and has a bit of bite)
• Fresh basil leaves: A small handful, roughly torn if they’re large – added right at the end for a burst of fragrance

Easy How-To

Dice and Prep Everything First

It helps – really helps – to have all your chopping done beforehand. Slice the duck into thick-ish strips (they’ll shrink), prep your vegetables, and shake your coconut milk can if it’s separated. Just have everything lined up. It makes the cooking feel calm.

Sear the Duck to Get It Golden

Heat a large pan over medium-high heat (a little oil if the duck is lean). Place the duck pieces skin side down first, and brown them until golden. Turn them once or twice – they don’t need to cook through fully yet. You’re building flavor here.

Slide in Your Curry Paste

Push the duck to the side of the pan a little, drop in your curry paste and stir it around in the fat for a minute until it smells bold and deep. This helps awaken all the spices – don’t rush this part.

Add the Veg, Then Coconut Milk

Tip in your chopped vegetables and give them a quick toss to coat in the paste. Then pour in the coconut milk and gently stir. Things should look swirling and golden and slightly messy – perfect.

Simmer Slowly Till It Comes Together

Bring it to a very gentle simmer (not a boil – that’ll toughen the duck). Let it warm through for about 10-15 minutes. The duck will finish cooking, the veg softens just a touch, and the sauce thickens slightly.

Scatter Basil, Taste, Adjust

Turn off the heat. Tear your basil and scatter it in. Taste the sauce – maybe a pinch of salt or a squeeze of lime if it’s feeling heavy. You’re looking for balance here – warmth, richness, brightness all at once.

Good to Know

• If your curry seems too thin, just simmer a little longer uncovered – it thickens beautifully as it sits.
• Don’t skip crisping the duck skin – it makes the dish feel luxurious even though it’s so unfussy.
• If your curry paste feels too aggressive, stir in a spoon of peanut butter or a bit of sugar to round it out – it’s not cheating, just adjusting.

Serving Ideas

• Spoon it over a pile of fragrant jasmine rice, or mop it up with warm roti or naan – something soft and absorbent works best.

Top Tricks

• A quick marinade of fish sauce, lime, and garlic on the duck (even 20 minutes) adds something gorgeous underneath the curry.

Frequently Asked Questions

Can I use cooked duck, like from leftovers or confit?

Absolutely – just skip the searing step and add it in when the vegetables go in. Let it warm through gently in the sauce so it doesn’t dry out.

What kind of curry paste works best?

That depends on your mood – red is a bit spicier and deeper, yellow is milder and a little sweeter. Both work beautifully with duck and coconut.

How do I make it vegetarian or vegan?

Use tofu or chickpeas, and swap the duck for roasted sweet potato or eggplant. Just watch the curry paste ingredients – some contain shrimp or fish sauce.

Can I freeze this?

Yes, though the vegetables may soften a bit after thawing. Let it cool completely, then freeze in portions. Reheat gently so the coconut milk stays smooth.

What should I drink with it?

Something crisp and cold – like a dry Riesling or a Thai-style iced tea. Even a sparkling water with lime cuts through the richness nicely.