Thai Red Duck Curry
Ingredients
2 tablespoons vegetable oil
10oz (approx. 2) fresh duck breast fillets, pat dry
Salt to taste
1 red onion, cut into thin wedges
1 x 285g packet Street Kitchen Red Thai Curry Kit
5oz tinned pineapple slices in juice, drained, quartered
1/2 x 10oz punnet cherry tomatoes
Thai basil, mint leaves and sliced red chilli for garnish
Steamed jasmine rice and roti to serve
Method
Brush the oil over duck breasts and season with salt. Heat a non-stick frying pan over medium heat. When hot, add duck breasts skin-side down. Cook for 4-5 minutes or until the skin is golden and crisp. Turn and cook for 3-4 minutes or until just cooked through. Transfer to a plate. Cut into 1cm slices
Discard excess oil, retaining 1 tbsp. Return pan to medium heat. Add spice pack and cook for 5 seconds. Add onion and cook for 3 minutes or until softened.
Stir in curry paste, coconut milk sachet, pineapple, tomatoes and 1/2 cup water. Stir until combined. Bring to the boil and simmer for 2 minutes. Nestle duck into sauce and simmer for 5 minutes or until duck is cooked through and sauce thickens. Spoon rice into serving bowls. Top with curry and garnish with basil and mint leaves and sliced red chilli. Serve with extra grilled roti.
Contact Details
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