Red Thai Duck Curry
For 2 (For 4)
Onion: 1 (2)
Thai Aubergines : 200g (400g)
Green Beans: 50g (100g)
Lemongrass: 1 stick (2 sticks)
Coriander: 1 bunch (2 bunches)
Thai Basil: 1 bunch (2 bunches)
Duck Breasts: 2 (4)
Aromatic Spice Blend: 1 pod (2 pods)
Red Thai Curry Paste: 1 pod (2 pods)
Paprika: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Lime Leaves: 4 (8)
Jasmine Rice: 150g (300g)
Coconut Milk: 1 can (2 cans)
Energy (kcal) 792 Fat 45g, of which saturates 3g Carbohydrates 55g, of which sugars 9g Protein 40g Salt 0.67g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
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?
Preparation time:For 2 - 15 minsFor 4 - 20 mins
Cooking time:For 2 - 45 minsFor 4 - 45 mins
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