Red Thai Duck Curry
Ingredients:
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)
Nutritional Information:
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.
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?
-
Preparation time:
For 2 - 15 minsFor 4 - 20 mins -
Cooking time:
For 2 - 45 minsFor 4 - 45 mins
More from this collection
Kale & Chickpea Moilee (vegan)
Delicate yet assertive vegetables in a coconut and curry leaf sauce. A vegan twist on the classic fish dish.
Tandoori Paneer Sizzler (veggie)
Grilled paneer and sweet peppers in a mouth-watering tandoori marinade, with a cooling yoghurt and herb dip.
Sri Lankan Okra Curry (vegan)
Fragrant, rich and hearty coconut sauce, with lush, fresh okra and zingy lime sending you to curry paradise.
Doodhi Channa (vegan)
A pastel-green, squash-like Indian vegetable, simmered in fresh aromatic curry. Hearty, soothing, nutritious.
Dal Makhani with Roti Breads
Lentils times dairy equals creaminess squared. Enticing, nutty urid dal united in a smooth, smoky sauce.
Grilled Teriyaki Pork Skewers
Sticky soy glaze on perfect pork. A thrill to grill, with clean, crisp pak choi and spiced sweet potato mash.
Persian Aubergine (vegan)
'Adasi' lentil stew and turmeric rice make a warm, toasty cushion for zingy sumac aubergine steaks to rest on.