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Duck Legs in Green Curry

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Adjust Servings:
4 duck legs
1 tbsp oil
2 green onions - chopped
1 small onion - chopped
2 peppers - crushed
3 cans of coconut milk
3 cloves of garlic
1 ginger
2 tbsp fish sauce
½ bunch of cilantro leaves - chopped
2 lime leaves
1 cup thin rice noodles
3 tbsp yellow curry paste

Nutritional information

81.1 g
49.2 g
108.1 g
1076 mg
182 mg

Duck Legs in Green Curry

  • Non Veg
  • 30 mins
  • Serves 4
  • Medium


How to make Duck Legs in Green Curry

  • Place the duck in a large pan over medium heat and cook from both sides until the color turns golden. Put aside the duck legs once cooked.
  • Add some reserved duck fat along with the onions and cook together over medium heat until it turns translucent. Add peppers, garlic, and ginger and stir them together.
  • Pour coconut cream from the 1 cup of coconut milk and toss the cream well with the onion mixture.
  • Add curry paste and cook for another 2 minutes until everything coats together. Stir the additional 2 cans of coconut milk into the pan, lime leaves, fish sauce, and green onions.
  • Transfer the cooked duck legs to the pan and cook for another 15 minutes on a low flame. Parallelly, start boiling the rice noodles with a pinch of salt.
  • Drain the extra water and add the noodles into the curry and toss everything well. Serve with cilantro leaves.


It is interesting to note that duck raising is a very profitable industry worldwide owing to the quality of its meat, egg, and features. As compared to the backyard chicken, the duck produces a greater number of eggs that are also larger in size!

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