Asian Recipes

Nonya Duck Curry

by Barbara Koh  /   December 10, 2019

Instead of the usual chicken, whip up this delicious Nonya Duck Curry that uses the versatile Rempah Kuning as its base. It’ll be an instant hit!

Serves 4
Prep Time
Cook Time
Difficulty Level
1 / 5

With a little patience and TLC, this Nonya Duck Curry will be a hit at gatherings and parties. The recipe, shared by AllSpice Institute’s Chef Ambrose Poh, uses the versatile Rempah Kuning paste. Have it with rice, prata or bread – it goes with everything.




Whole duck wash and trim off the fat and the feet. Cut into 10 pieces (or ask butcher to do this for you). Marinate with turmeric and curry powder.


Heat up large sauce pan or wok. Add coconut oil. When hot, add Rempah Kuning, cinnamon stick and coriander powder. Mix well, and saute till fragrant, about 5 mins. Add lemongrass and kaffir lime leaves, fry for 1 min. Add duck pieces, fry for another 5 mins.


Add water and coconut milk and bring to a boil. Simmer till duck is just cooked, about 1 hour. Add in potato cubes and continue to simmer, for 30 mins.


Remove the lemongrass and lime leaves before serving. Skim off excess oil on top of the curry. Garnish with sliced chilli and deep-fried kaffir lime leaves, if preferred.