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Duck Jungle Curry


10 min

Preparation time

15 min

Cooking time



From the mountain city of Chiang Mai, Jungle Curry is made without coconut, and packed full of vegetables and spices that are grown in the mountainous North of Thailand.


  • 400g Duck breasts, cut into strips.
  • 60g Thai Taste Jungle Curry Paste (add more for a hotter curry)
  • 1 tbsp vegetable oil.
  • 400ml chicken stock or water.
  • 1 tsp Thai Taste Palm Sugar
  • 1 tsp Thai Taste Fish Sauce
  • 6-8 baby corn, halved.
  • 1 tin bamboo shoots, drained.
  • 1 large aubergine, chopped.
  • 1 jar Thai Taste Pea Aubergines, drained (optional)
  • 200g Thai Taste Folded Rice Noodles or Sticky Rice

Steps for cooking

  • 1.Heat the oil in a deep frying pan.
  • 2. Add Jungle Curry Paste and mix until the aromas are released (3 mins)
  • 3. Add the duck, stirring to coat the meat with the paste (about 3 mins)
  • 4. Stir in the stock, fish sauce and palm sugar and simmer until the meat is cooked (about 5 mins)
  • 5. Add the baby corn, bamboo shoots, chopped aubergine and pea aubergines and continue to simmer for a further 2 mins.
  • 6. Add chopped coriander and sliced green chillies to finish off the dish.
  • 7. Serve with Sticky Rice.




Gluten Free:





Chef’s Tips

Northern Thailand is known for its salty and spicy flavours, pair this with a creamy coconut rice to offset these strong flavours!

Did you know?

Our Jungle Curry paste is made of seven fresh ingredients, plus shrimp paste and salt & pepper. It contains no added water, or artificial colours, flavourings or preservatives.

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