Thai Red Duck Curry Noodle Bowl
Ingredients
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1 pack Thai Red Duck Curry (Luv-a-Duck, pre-cooked)
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200g rice noodles (vermicelli or thick rice noodles)
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100g bok choy or choy sum (roughly chopped)
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½ cup shredded red cabbage
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½ cup sliced yellow capsicum
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½ cup sliced green capsicum
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1 tbsp lime juice
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1 tsp fish sauce (optional, to taste)
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Fresh coriander leaves (for garnish)
Products used
Method
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Cook noodles as per packet instructions. Rinse and set aside.
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Heat duck curry in a saucepan until hot. Add a splash of coconut milk if desired.
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Blanch greens (bok choy and capsicum) in boiling water for 1–2 mins. Optional: briefly steam red cabbage.
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Assemble bowl with noodles, vegetables, and duck curry on top.
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Finish with lime juice, coriander, and optional fish sauce.
Chef’s tips
Chef’s Tips & Optional Add-ons
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Coconut milk – Stir in for a creamier, mellowed curry.
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Fresh chilli slices – Add just before serving for extra heat.
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Crushed peanuts or fried shallots – Sprinkle on top for crunch and texture.
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Lime wedges – Serve on the side for a fresh, zesty finish.
Perfect for dialling the dish up or down to your taste.