Blue Elephant Thai Red Curry

READY IN: 20mins
Recipe by Karen Elizabeth

A friend gave me some sample curry pastes from the company Blue Elephant:Royal Thai Cuisine, and oh joy, they have recipes on the back! This one uses the Red Curry Paste (Hot), the description reads "Fried and combined with coconut cream, this aromatic paste will give you a delicious Thai Red Curry." It also advises, for a less spicy curry, use less paste, eg 50gr. This recipe uses roasted duck breast, but you could substitute to personal taste. Kaffir lime leaves are available in most Asian supermarkets. Storing it here, when I've made it, I'll update.

Top Review by The Flying Chef

This was totally delicious!!! I loved the sauce and all the flavours came together so well. I did serve 1 duck breast per person and cooked them skin side down first to render fat. I then finished them off breast side down in the sauce and they were beautifully cooked. I sliced them and served over rice topped with the yummy curry sauce. I also added extra grapes and cherry tomatoes. The only problem I could see with this recipe is the amount of duck listed seems a bit small for 4 people after serving this with 1 duck breast per person. Apart from that it is a great Thai curry recipe and I loved making it with duck, a favourite of ours and I have never used it in a curry before. Thanks Karen for a Fab recipe and a definite keeper for us.

Ingredients Nutrition


  1. Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.
  2. Stir fry until an aroma develops, and then lower the heat.
  3. Add coconut cream and 180 ml of water.
  4. Bring to the boil.
  5. Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.
  6. Add fish sauce and sugar.
  7. Simmer until cooked through.
  8. Garnish with chilli and fresh basil.
  9. Serve with basmati rice.

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