Stewed Duck and Noodles in Coconut Curry

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Stewed Duck and Noodles in Coconut CurryThis fulfilling recipe is an absolute favorite of my husband especially in rainy season. For best results, take duck legs for the stew though breast can be used as well. Handmade chewy noodles will help you get the right texture for this spicy recipe. Similarly, fresh coconut milk is vital for the curry base with thin consistency. You can also add some pickled shrimps right before serving this recipe. If duck meat is not available in your area, use regular chicken legs. If you prefer a milder version of this preparation, carefully reduce the number of peppers mentioned in the ingredients list. Do not forget to add lemongrass while making the stew. Let's make this tangy, chewy, spicy and delicious main course recipe.

Stewed Duck and Noodles in Coconut Curry
Stewed Duck and Noodles in Coconut Curry

Spicy stewed duck with noodles soup

Enjoy this extremely delicious stewed duck recipe cooked with mildly flavored coconut curry and slippery noodles which makes a wholesome and fulfilling meal.

Preparation Time: 40 minutes
Cooking time: 30 minutes
Servings: 4

  • 6 to 8 duck legs
  • 200 gm handmade noodles
  • 1/4 cup coconut milk
  • 250 gm carrots (sliced)
  • 200 gm spring onion (chopped)
  • small stem of lemongrass
  • 2 tsp light soy sauce
  • 1/4 tsp Thai chili paste
  • 1/2 tsp ginger garlic paste
  • 1 green chili (finely chopped)
  • 1/2 tsp oyster sauce
  • 4 cups vegetable stock
  • coriander for garnishing
  • 5 to 6 tsp olive oil
  • salt to taste


  1. Wash all the duck legs and pierce them slightly with a fork.
  2. Apply Thai chili paste and salt on the legs and keep aside for half an hour.
  3. Slightly roast them in a flat grill pan for about 3 to 4 minutes with 2 tsp of olive oil.
  4. Boil noodles for about 4 minutes in half a liter of water.
  5. Drain excess water and keep the noodles aside.
  6. Take a deep sauce pan and heat 4 tsp olive oil in it.
  7. Add ginger garlic paste and saute for about a minute.
  8. Add green chili and stir fry for 2 more minutes.
  9. Immediately add vegetable stock and slightly roasted duck legs.
  10. Cover the lid and simmer for about 8 minutes.
  11. Keep the flame to low and add carrots and noodles in it.
  12. Add light soy sauce, oyster sauce, lemongrass and salt.
  13. Stir gently and slowly add coconut milk in the end.
  14. Simmer for about 5 to 6 minutes and switch off the flame.
  15. Garnish with chopped coriander and green onion and serve hot.


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