Thai red duck curry recipe
Ingredients
- 2 duck breasts
- 2 tbsp Thai red curry paste
- 1 aubergine chopped into finger sized lengths
- 2cm piece ginger, finely chopped
- 175g baby corn and mange tout
- 400ml coconut milk
- small bunch coriander, chopped
- steamed rice and lime wedges to serve
- lime wedges to serve
Each serving contains
- Energy
- 785kJ 186.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 8.9gProtein 20.7gFibre 0.1g
Method
- Fry the duck, skin side down over a medium heat in a large, high sided frying pan for 10 mins. Flip over and cook for a further 5 mins. Remove from the pan and allow to rest.
- Tip out most of the fat from the pan then return to the heat and add the curry paste and aubergine
- Fry for a few mins then add the ginger, baby corn and coconut milk. Simmer for 8 mins then add the mange tout and cook for a few minutes longer.
- Slice the duck breast and return to the pan to warm through or until the duck is cooked to your liking. Serve with coriander, steamed rice and lime wedges if you like.
- See more Thai recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
