Sri Lankan Duck Curry

  • DifficultyEasy
In the box:
Garlic granules
Sri Lankan curry paste
Sri Lankan garnish
Shopping list:
2 duck breasts, skin off, each breast cut into 4 chunks
1 onion, finely sliced
2 courgettes, cut into 1cm rounds
1 x 400g tin coconut milk
2 spring onions, finely sliced on the diagonal
100g basmati rice, rinsed
From your cupboard:
Olive oil
1 small bunch of fresh coriander, roughly chopped

This SimplyCook recipe takes just 20 minutes to cook, saving you precious time in the kitchen. SimplyCook have sourced quality ingredients to make this money-saving meal the perfect alternative to costly recipe book equivalents.

1. Heat the oil in a wok or a large heavy based pan and fry the onion for 2 minutes. Add the Sri Lankan curry paste and duck and fry for 3 minutes, until the duck is nicely browned.

2. Put the rice in a pan with 200ml cold water, bring to the boil, reduce the heat, cover and simmer for 10-15 minutes until all the water has been absorbed and the rice is cooked.

3. Meanwhile, add the courgette, coconut milk and garlic granules to the duck, bring to the boil and simmer for 10 minutes, until the duck is cooked. Add the Sri Lankan garnish and mix through. Then stir through the spring onion and optional coriander.

4. Serve the rice into bowls and top with the duck curry.

Recipe courtesy of Simply Cook

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