The World Food Recipe Box
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?
Try amazing recipes like this one every week, with up to four complete meals per box. Get tasty, authentic recipes from around the world delivered to your door with Feast Box.
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