Thai Banana Leaf
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17370 Preston Rd # 500, Dallas, TX 75252
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Delight in the Flavorful Journey: Banana Leaf Thai’s Crispy Green Curry Duck

Delight in the Flavorful Journey: Banana Leaf Thai’s Crispy Green Curry Duck

Embarking on a culinary adventure often leads to unexpected and delightful discoveries. For those who revel in the rich tapestry of Thai cuisine, the Crispy Green Curry Duck at Banana Leaf Thai is a treasure waiting to be unearthed. Not only does it tantalize the taste buds with a harmonious blend of spices and crispiness, but it also caters to the health-conscious and those with dietary restrictions, as it is proudly gluten-free.

A Gluten-Free Delicacy to Savor

Banana Leaf Thai has always been at the forefront of inclusive dining, ensuring that everyone can enjoy the complexities of Thai flavors. The Crispy Green Curry Duck is a testament to their commitment to diversity on the plate, offering a gluten-free option without compromising on taste or texture.

Before we dive into the recipe, it is essential to understand why this dish stands out. Green curry, with its fresh and aromatic profile, pairs exquisitely with the richness of duck. When the duck is rendered crispy, it adds an irresistible dimension that contrasts beautifully with the creamy curry. Now, let’s take a closer look at how to recreate this culinary masterpiece in your own kitchen.

Crispy Green Curry Duck Recipe

Ingredients for the Duck:

  • 4 duck breasts, skin on
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp. rice flour (to ensure it’s gluten-free)

Ingredients for the Green Curry:

  • 1 tbsp. coconut oil
  • 2-3 tbsp. green curry paste (ensure it’s gluten-free)
  • 1 can (400 ml) coconut milk
  • 1/2 cup chicken or vegetable broth (gluten-free)
  • 1 tbsp. palm sugar (or brown sugar)
  • 2 tbsp. fish sauce (gluten-free)
  • 1 cup Thai basil leaves
  • 1 cup sliced bamboo shoots
  • 1/2 cup snow peas, trimmed
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 1/4 cup Thai eggplant, quartered (optional)
  • 2 kaffir lime leaves, torn (optional)
  • 1 red chili, sliced (for garnish, optional)


Preparing the Duck:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the duck breasts dry and score the skin in a crisscross pattern. This helps render the fat and makes the skin crispy.
  3. Season both sides of the duck breasts with salt and pepper.
  4. Lightly dust the skin side of the duck breasts with rice flour. This helps to absorb excess fat and aids in achieving a crispier skin.
  5. Heat a skillet over medium-high heat. Place the duck breasts skin side down and cook for 6-8 minutes until the skin is golden and crispy.
  6. Flip the duck breasts and cook for an additional 2 minutes.
  7. Transfer the skillet to the preheated oven and roast for 6-10 minutes, depending on the desired doneness. Then, let the duck rest for 5 minutes before slicing.

Making the Green Curry:

  1. In a saucepan, heat the coconut oil over medium heat.
  2. Add the green curry paste and sauté for a minute until fragrant.
  3. Slowly pour in the coconut milk while stirring, followed by the broth.
  4. Bring the mixture to a gentle simmer, then add palm sugar and fish sauce, stirring until the sugar dissolves.
  5. Add the Thai basil, bamboo shoots, snow peas, bell peppers, Thai eggplant, and kaffir lime leaves to the curry. Simmer for about 5 minutes or until the vegetables are tender yet still vibrant.
  6. Taste and adjust the seasoning as needed.

Assembling the Dish:

  1. Slice the rested duck breasts into thin pieces.
  2. Pour the green curry into a serving bowl and arrange the crispy duck slices on top.
  3. Garnish with red chili slices for an extra kick of heat, if desired.

Serve this delectable Crispy Green Curry Duck over a bed of steamed jasmine rice for a complete meal that brings a piece of Banana Leaf Thai’s heart to your table. The joy of sharing a gluten-free dish that doesn’t compromise on flavor is a testament to the inclusive spirit of Thai cooking. Enjoy the blend of textures and flavors that make this dish a standout. Happy cooking!