Thai Red Duck Curry - Fakeaway
2-3 people
2 or 3 duck breasts
Cherry tomatoes
Sugar snap peas (or broccoli, green beans, mange tout – something green)
Sweet pepper (any colour you like)
1 tbs coconut oil (or sunflower oil)
4 tsp thai red paste
400ml coconut milk full fat
1 tbs brown sugar (or pineapple juice)
2 tbs fish sauce
225ml chicken stock
Fresh basil leaves
Pineapple chunks
Heat the oven to 180-200c
If you are serving with rice now is the time to get this going. I rinse ½ cup of rice for each person in cold water. Then add equal amounts of cold water (i.e. cup of water for 1 cup of rice). Place on a high heat with a lid on and bring to the boil, then turn it down low and cook for 12 minutes. Then take it off the heat, leave the lid on and leave it to finish cooking in its own steam for 5-10 minutes – which will coincide with the curry being ready.
Heat a large frying pan on a medium to high.
Add the oil.
Stir fry the vegetables for a few minutes until they start to soften and get some colour. Then remove them when they are at the consistency you like and set aside.
Use the pan (or heat a griddle pan) to sear the duck on each side for 3-4 minutes.
Transfer the duck to the oven for around 15 minutes or to your liking – if you like it rare you may need only 8 minutes.
Add the paste to the frying pan and cook for 1 minute.
Add the coconut milk, fish sauce, sugar (or pineapple juice) and stock and bring a boil.
Simmer for 10 minutes to allow the sauce to reduce and thicken slightly.
When the sauce is ready add the vegetables back in along with the pineapple chunks and basil leaves.
Leave for around 5 minutes just to heat them through and then you are ready to serve.
Cooking the vegetables separately is key to keeping them crunchy - you need to reduce the sauce to get the full flavour.
You could use Thai basil leaves if you can get them, I normally use regular basil leaves as they are easier to get.
I use the blue dragon pot when I don’t have the time or energy to make my own
