Thai Style Duck Curry


Medium hot aromatic Thai style red curry with pieces of tender duck leg and roasted aubergine in a coconut cream sauce.

Sold Out£8.25
Sold Out£15.60

Tender pieces of duck leg, slowly braised in an aromatic stock with roasted aubergine in an aromatic medium hot coconut curry made the authentic Thai way with a carefully balanced blend of hand ground herbs and spices.

View Nutritional Information

Ingredients: Duck leg, aubergine, rapeseed oil, peppercorns, coriander, fennel seed, cinnamon, spring onion, lemongrass, aubergine, rapeseed oil, mace, red chilli, shallot, galangal, coriander leaf, Thai basil, palm sugar, fish sauce (anchovy (fish) extract, water, salt, sugar), lime leaf, coconut milk (coconut extract (75%), water, stabilisers (guar gum, monoglyceride of fatty acid, polysorbate 60, sodium carboxymethyl cellulose, xanthan gum, preservative (sodium metabisulfite contains sulphur dioxide)).

For best results defrost overnight in the fridge. Open one corner of the container and cook on high for 3 minutes, stir, then cook on high for a further 2 minutes. Allow to rest for 2 minutes before serving.


From Frozen Open one corner of the container and cook on high for 8 minutes, stir cook on high for a further 4 minutes. Rest for 2 minutes before serving.


Preheat the oven to 170ºC (fan) 350ºF, Gas 3, remove the frozen product from the plastic container and put in an ovenproof dish, cook covered with foil for 40-45 minutes until piping hot. Stir half-way through the cooking time.


Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!

Copyright © 2024 Ali Bilton Cooks

Website proudly created by Holler Marketing