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
Just like a bought one!! Or maybe even better. Much simpler than I thought it would be. Given me confidence to try other duck dishes.
Highly recommend and easy to double to impress any guests.. I now make this about every 2 weeks or so.