How To Make Thai Red Curry Duck
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How To Make Thai Red Curry Duck
If you are a big curry fan, but a bit bored with the usual fare, why not try this exciting roast duck and pineapple Thai curry. This tasty sweet and sour speciality is great served with jasmine rice.
- Prep:
- 5m
- Cook:
- 15m
- Total:
- 20m
- Serves:
- 2
- Temp:
- 200° c - 390° f
Ingredients
- thai basil
- 2 tbsp fish sauce
- 200 ml coconut milk
- 2 tbsp red curry paste
- 250 g pineapple pieces
- 1 red pepper
- 3 spring onions
- 1 duck breast
- rapeseed oil
- salt
Step 1: Cook The Duck
Score the skin of the duck breast, then lightly salt it. Add 1 tbsp of rapeseed oil to a pan and heat to a high temperature. Place the duck in the pan and seal on both sides, then place it in the oven at 200 degrees for 5 to 10 min.
Step 2: Prepare The Vegetables
Slice the red pepper thinly and set aside. Cut up the spring onions and chop the pineapple and set these aside too.
Step 3: Make The Sauce
Heat 1 tbsp of rapeseed oil is a pan, then add 2 tbsp of red curry paste. When the curry paste has cooked for a couple of minutes, add 2 tbsp of fish sauce. When fish sauce has evaporated, add in 200 ml coconut milk and stir.
Step 4: Bring Everything Together
When the duck has cooked, slice it up and add it to the sauce along with the pineapple and the spring onions, then simmer for a couple of minutes. Add the red pepper and Thai basil, stir well, and remove from the heat. Serve with rice.