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French Bean and Duck Green Thai Curry

French Bean and Duck Green Thai Curry is a classic Fusion recipe Thai-influenced dish of duck legs and French beans cooked in a coconut base with Than green curry paste. The full recipe is presented here and I hope you enjoy this classic Thai Fusion version of: French Bean and Duck Green Thai Curry.

prep time

10 minutes

cook time

105 minutes

Total Time:

115 minutes

Serves:

4

Rating:

Tags : CurrySpice RecipesBean RecipesThailand Recipes

In many Asian dishes snake beans are used where French Bean (green beans) would be used on the West. Snake beans and French beans have a similar flavour profile, but snake beans are typically about 30cm (1 foot) long and are cut into pieces before cooking. I’m not exactly sure if this recipe is a true Thai dish or if it’s more a fusion recipe cooked in Thai style (but I’m leaning towards its being a Fusion recipe). Regardless, it’s really tasty and well worth making. I tend to make this with duck legs, but you can substitute breasts equally well.

Ingredients:

4 duck legs
6 tbsp Thai green curry paste
1 tbsp light brown sugar (or palm sugar)
400ml (14 oz) can coconut milk
2 tbsp fish sauce (nam pla)
juice 2 limes
6 lime leaves, 3 left whole and 3 finely shredded
200g (½ lb) French beans, trimmed
2 handfuls bean sprouts
handful of coriander leaves
1 red chilli, deseeded and sliced (optional), to garnish

Method:

Place a sauté pan over a low heat and add the duck legs, skin-side down, to the dry pan. Slowly fry until the skin is brown and a lot of the fat has rendered off – this can take about 15 minutes. Flip them over to colour the other side for 1 min, then remove to a board until cool enough to handle. Discard all but 2 tbsp of the fat from the pan.

While the meat is resting, return the pan to the heat, then fry together the green curry paste and sugar for 1-2 minutes, until it becomes fragrant. Tip in the coconut milk, then fill the can with water and add this, too. Add the fish sauce, half the lime juice and the whole lime leaves, then bring to a simmer. Add the duck legs the curry. Cover the pan, and simmer everything on the lowest heat for 1 hour, until the duck is tender. Add the beans to the curry, then continue to cook, covered, for 10 mins until the beans are tender with a slight crunch. Taste and add more lime juice, fish sauce or sugar to season (remember Thai food is all about the balance of tart, salt and sweet).

Stir in the bean sprouts, cook for 1 min more, then serve garnished with coriander, shredded lime leaves and sliced chilli, if you like, and boiled jasmine rice.