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Duck Khao Soi (Thai Red Duck Curry)

This is a vibrant duck curry that captures all the bright, bold flavours of Thailand. Our delicious Red Thai Curry Paste, coconut milk and fish sauce are perfectly balanced with zingy fresh lime and the sweetness of palm sugar.

Serves

4

The star of the show

Gluten free
Shemin's Thai Red Curry Paste
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Shemin's Thai Red Curry Paste

Shemin’s Thai Red Curry Paste is a rich, aromatic blend made with fresh herbs and spices, including lemongrass, galangal and red chillies. It delivers a smooth, warming flavour with a gentle heat that builds as it cooks. Perfect for creating comforting Thai-style curries at home full of flavour.
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(14)
Medium Medium
Add to cart £4.95

Ingredients

  • 1 tbsp Oil
  • 360g Duck steaks cut into strips (you can replace duck with boneless chicken thighs if you prefer)
  • 100g Shemin’s Thai Red Curry Paste
  • 400ml Coconut milk
  • 1 tbsp Fish sauce (can use soya sauce if you prefer)
  • 1 tbsp Palm sugar (can use brown sugar)
  • Lime juice to taste
  • 235g Pak choi, cut the leaves into three
  • 4 Nests dried egg noodles (can use other types of noodles if you prefer, we used buckwheat soba noodles in the pic!)

To garnish

  • Chopped pickled cabbage
  • Chopped shallots
  • Chilli sauce, such as sriracha
  • Handful fresh coriander
  • Lime wedges

How to make Duck Khao Soi (Thai Red Duck Curry)

  1. Heat 1 tbsp oil in a pan and fry the duck (or chicken if using) until brown for about 2 minutes (don’t cook for longer than this as the duck will become overdone as it also cooks in the sauce). Remove the duck from the pan and set aside in a bowl.
  2. Add Shemin’s Thai Red Curry Paste to the pan with half the can of coconut milk. Stir in and simmer on a low heat for about 2-3 minutes. Then add the rest of the coconut milk, fish sauce, palm sugar and lime juice to taste.
  3. Add the pak choi to the pan. Discard any juices from the duck and add the to the pan as well. Simmer until the pak choi has wilted and the duck (or chicken) is cooked through.
  4. Cook the noodles according to instructions, then drain and divide among the serving bowls.
  5. Ladle the curry on top of the noodles, then garnish with the pickled cabbage, shallots, chilli sauce and coriander. Serve with lime wedges for squeezing.

Tips

Pair it with

Shemin's Thai Red Curry Paste
Vegetarian Gluten Free
(14)
Medium Medium

Shemin's Thai Red Curry Paste

Shemin’s Thai Red Curry Paste is a rich, aromatic blend made with fresh herbs and spices, including lemongrass,...
Add to cart £4.95

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Loved by curry enthusiast globally

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Always great

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tik Verified curry lover

I'm a long time customer and keep coming back for the great taste and convenience.

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tik Verified curry lover

you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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tik Verified curry lover

Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste

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tik Verified curry lover

Excellent

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tik Verified curry lover

Fabulous!!

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tik Verified curry lover

This is my 3rd or 4th order so that says everything! Wonderful products. Real ingredients making incredible flavours. The 'go to ' place for the real thing. Thank you team.…

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tik Verified curry lover

Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…

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tik Verified curry lover

Easy to navigate website & fantastic products. Thank you

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tik Verified curry lover

WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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