DUCK & PINEAPPLE RED CURRY

Duck & Pineapple Red Curry

DUCK & PINEAPPLE RED CURRY INGREDIENT DUCK & PINEAPPLE RED CURRY European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

1 x Marion’s Kitchen Thai Red Curry, which includes:

  • THAI RED CURRY PASTE

  • COCONUT MILK

  • DRIED THAI HERBS & CHILLI

  • BAMBOO SHOOTS

2 duck breasts

1 tsp sea salt

2 tbsp vegetable or canola oil

4 eschallots, halved

10 cherry tomatoes

200g (about 7 oz) pineapple, cut into 2cm (about ½ inch) pieces

steamed rice to serve

Instructions

STEP 1

Pat the duck breasts dry with paper towel. Use a sharp knife to score the duck skin at about 5mm intervals. Sprinkle the duck skin with sea salt.  Heat a large non-stick frying pan over high heat. Cook the duck, skin side down, for 5 minutes. Turn the duck over and cook for another 2 minutes.  Remove from heat and rest for 5 minutes before thinly slicing.  Set aside for later.

STEP 2

To make the curry, heat oil over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.

STEP 3

Pour in the creamy COCONUT MILK and 1 cup of water.  Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Now add the shallots and gently simmer for 10 minutes until shallots are softened.

STEP 4

Drain and discard the liquid from the BAMBOO SHOOTS.  Add drained bamboo shoots to the curry along with the duck slices, cherry tomatoes and pineapple.  Gently simmer for about a minute until duck slices are just cooked through but still tender.  Serve with steamed rice.

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