Ingredients:

Allergens in bold

Red Thai Curry Paste (Crustaceans, Fish)

Paprika

Lemongrass

Palm Sugar

Coconut Milk

Aromatic Spice Blend

Onion

Green Beans

Thai Aubergine

Thai Basil

Coriander

Jasmine Rice

Duck Breasts

Lime Leaves

Nutritional Information:

Energy (kcal) 792 Fat 45g, of which saturates 3g Carbohydrates 55g, of which sugars 9g Protein 40g Salt 0.67g

Recipe Description:

Thai cuisine’s use of various prepared curry pastes makes it easy to quickly prepare a dish with a complex flavour profile, and it also means that Thai cuisine traditionally encourages flexibility— red Thai curry paste is used for all sorts of marinades and stir-fries, in addition to the saucy coconut milk kaeng that we somewhat inaccurately call ‘curry’. Despite all that variety, you’d be hard pressed to find a Thai restaurant serve a duck kaeng that isn’t red. Perhaps it’s because the extra-savoury red chilli flavour cuts so marvellously through the sweet, juicy delicacy of duck meat. Who would dare tamper with such a classic?