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Duck Coconut Green Curry Chili


This may sound a bit wacky but it is really delicious. If you have a friend or family member who enjoys duck hunting, share this recipe with them. They’ll love you for it. The recipe comes from the Beer Advocate magazine so of course the recipe calls for beer, very specific beer. The recipe also calls for Green Curry Paste which I found at Wegmans in the Asian section and is also available in our online store.

1 Tsp. cumin, ground
1 Tsp. coriander, ground
1 Tsp. paprika
1 Tsp. salt, kosher or sea
1 Tsp. black pepper
2 Tbsp. olive oil
1 Yellow onion, peeled and chopped
1 Green bell pepper, chopped
2 Garlic cloves, chopped
1 lb. duck, cubed
2 Tbsp. Green Curry Paste
1 Bottle German Pilsner Beer
1 Can Coconut Milk
1 Can (14.5 oz) chopped tomatoes
1 Tbsp. Corn Meal or flour
Salt and Pepper to taste

Add spices including salt and pepper to medium sized dutch oven. Toast spices over medium heat until you smell the spices and they begin to smoke (approximately 2 minutes). Remove spices and add onion and bell pepper to pot. Saute until onion begins to brown, approximately 10 minutes. Add garlic and cook for 1 more minute. Push the onions and peppers to one side of the pan and add duck to rest of the pan. Brown duck. Add Green Curry Paste and deglaze with Pilsner beer and 1 can of coconut milk. Add 1 Tbsp. Corn meal stirring well. Finally add can of chopped tomatoes. Simmer for 1 1/2 hours stirring occasionally. Very good served over Jasmin rice.