Exquisite Thai Red Duck Curry made with pineapple, cherry tomatoes and authentic red curry spices and coconut. Serve with rice and roti for a fragrant meal ready in just 35 minutes.
Ingredients
2 tablespoons vegetable oil
380g (approx. 2) fresh duck breast fillets, pat dry
Salt to taste
1 red onion, cut into thin wedges
1 x 285g packet Street Kitchen Red Thai Curry Kit
150g tinned pineapple slices in juice, drained, quartered
½ x 250g punnet cherry tomatoes
Thai basil, mint leaves and sliced red chilli for garnish
Steamed jasmine rice and roti to serve
Method
Brush the oil over duck breasts and season with salt. Heat a non-stick frying pan over medium heat. When hot, add duck breasts skin-side down. Cook for 4-5 minutes or until the skin is golden and crisp. Turn and cook for 3-4 minutes or until just cooked through. Transfer to a plate. Cut into 1cm slices
Discard excess oil, retaining 1 tbsp. Return pan to medium heat. Add spice pack and cook for 5 seconds. Add onion and cook for 3 minutes or until softened
Stir in curry paste, coconut milk sachet, pineapple, tomatoes and ½ cup water. Stir until combined. Bring to the boil and simmer for 2 minutes. Nestle duck into sauce and simmer for 5 minutes or until duck is cooked through and sauce thickens
Spoon rice into serving bowls. Top with curry and garnish with basil and mint leaves and sliced red chilli. Serve with extra grilled roti
Tips & Hints
Street Kitchen Recipe Kits include a Red Thai Spice Mix, Red Thai Curry Paste and Coconut Milk Sachet