1 x Marion’s Kitchen Thai Red Curry, which includes:
THAI RED CURRY PASTE
DRIED THAI HERBS & CHILLI
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
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.
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.
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.
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.