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Tamarind Duck


15 Mins

Preparation time

15 Mins

Cooking time



An easy Indian-inspired tamarind curry full of sweet and sour notes balancing out the rich flavour of duck.


  • 1 White Onion,chopped
  • 3 tsp Thai Taste Minced Garlic
  • A thumb of Ginger - Grated
  • 1 Bird's Eye Chilli
  • 2 tsp Garam Masala
  • 1 tsp Turmeric
  • 1tbsp Tomato Puree
  • 2 tbsp Thai Taste Tamarind Paste
  • 1 tsp Thai Taste Palm Sugar
  • 2 Duck Breast (around 300-350g) - cubed
  • 1 spring onion
  • serve with rice and roti/naan bread

Steps for cooking

  • 1.Heat 2 tbsp of oil in a large frying pan over low heat. Fry off the onion, garlic and ginger until soften (8 mins)
  • 2. Add a further tablespoon of oil and add the chilli, garam masala and turmeric,cooking for about 2 minutes before adding the tomatoes and tamarind puree. Season with salt and palm sugar stirring constantly. Add about 200ml of water and bring to a simmer for about 5 minutes.
  • 3. Transfer to a food blender and blend smooth and set aside.
  • 4. To cook the Duck, heat 2 tbsp of oil in a non-stick pan to high heat. Season the duck with salt and add to the hot pan. Stir-fry until lightly coloured on all sides (2-3 minutes). Add the sauce and bring to a simmer. Cook for 3 minutes, stirring the whole time. serve with rice and scatter over the spring onion.




Gluten Free:





Chef’s Tips

Prepare the duck breast by removing the skin and trimming the fat and sinew.

Did you know?

Thailand shares borders with Cambodia, Loas, Malaysia and Myanmar.

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