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Red Thai duck curry
Info
Full of flavour and fresh vegetables, this curry is made more special by using duck.
Ingredients
Method
Ingredients
- 2 duck breasts
- 2tbsp soy sauce
- 2tbsp clear honey
- 200g Thai fragrant rice
- 400ml boiling water
- 1tsp Bart garlic paste
- 1tsp Bart chilli paste
- 3tsp Bart red Thai curry paste
- 400ml coconut milk
- 150ml cold water
- 3tsp Bart fish sauce
- 3tsp Bart ginger paste
- 2tbsp oil
- 2 medium carrot (peeled and cut into matchsticks)
- 1 red pepper (deseeded and diced)
- 100g mangetout
- 1 bunch spring onions (2 reserved for decoration
- the remainder sliced diagonally)
- 100g cherry tomatoes (quartered)
- 6tsp Bart coriander Leaf
Method
- Using a sharp knife, score the fat on the duck breasts with parallel lines. Place in a shallow dish and season with pepper. Pour over the soy sauce and honey.
- Put the duck breasts, skin side down, in a cold, heavy based frying pan or griddle pan, turn the heat to medium high and cook for approximately 6 minutes then turn over and cook for a further 4 minutes. The fat on the duck will look blackened but this will not affect the flavour of the duck. Remove from the pan, leave to rest for 5 minutes then slice.
- Place the rice in a medium size saucepan and pour over the boiling water, return to the boil and cook for 2- 3 minutes. Reduce the heat, cover and cook gently for 7 – 8 minutes then turn off and leave to stand for 2 minutes.
- To make the Thai curry, place the garlic, chilli, red Thai paste, coconut milk, water, fish sauce and ginger in a pan and cook slowly for approximately 5 minutes until the mixture thickens slightly.
- Heat the oil in a wok or large frying pan and cook the carrots until they start to soften. Add the peppers, mange tout and spring onions and stir fry for 1 – 2 minutes. Add the slices of duck and continue to cook for another minute. Stir in the tomatoes and coriander.
- Divide the rice between 4 bowls, top with the duck stir fry and pour over the curry sauce. Garnish with shredded spring onions.
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