Easy red duck curry recipe that's made at home. Watch how to cook the duck to perfection and then mix with Thai Red Curry Sauce.
Ingreadient:
- 1 tablespoon vegetable oil
- 380g fresh duck breast fillets
- 1 red onion, cut into thin wedges
- 200g Passage to Asia Red Thai curry simmer sauce
- 400g can coconut milk
- 150g tinned pineapple slices in juice, drained, quartered
- 250g punnet cherry tomatoes
- 1 bunch Thai basil leaves
- steamed jasmine rice, to serve
- Mint leaves, to serve
- Sliced long red chilli, to serve
Direction:
- Brush oil over duck breast and season. Heat a non-stick frying pan over a medium-high heat. When hot add duck breast, skin-side down. Cook for 3 minutes or until skin is golden and crisp. Turn and cook for 3 minutes or until just cooked through. Transfer to a plate. Cut into 3cm pieces
- Heat remaining oil in pan over medium heat. Add onion and cook for 4 minutes or until softened
- Add Passage to Asia Red Thai Curry Simmer Sauce, coconut milk, pineapple and tomatoes. Stir until combined. Bring to the boil and simmer for 5 minutes. Add duck and simmer for 10 minutes or until duck is cooked through and sauce thickens
- Spoon rice into serving bowls. Top with curry and serve with basil leaves, mint leaves and chilli
