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.
Ingredients
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
Method
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
