Red Duck Curry

Red curry paste can be quiet spicy so to reduce the heat we use pineapple pieces. This is a very simple recipe and can be served very casually but can also be easily smartened up for a dinner party. This recipe also works well with the addition of peeled king prawns.

Wine Recommendation: Try a Vigonier. See The Mixed Case for details.

Portions: 4 Portions

Preparation: 15 minutes

Cooking: 15 minutes

Ingredients

Duck

  • 4 duck breast
  • maldon salt
  • 1/2 tsp ground coriander

Curry

  • 1 can coconut milk
  • 1 tbsp red curry paste
  • 2 garlic cloves crushed
  • 1 generous tsp grated or finely chopped ginger
  • 2 tbsp finely chopped coriander
  • 100g bean sprouts
  • 100g fresh peas or mange tout (snow peas cut into 3)
  • 2 tbsp Thai fish sauce
  • juice of 1/4 lime
  • 1 large red chilli, deseeded, finely chopped
  • 3 tbsp coriander finely chopped
  • 3 tbsp sliced, holy basil or the regular basil
  • 200g pineapple pieces (canned or fresh)

To Serve

  • steamed rice
  • 4 tbsp roasted cashews, roughly chopped
  • deep fried shallots (available from east-asian grocers and supermarkets), optional

Method

  1. Curry: Place a medium saucepan over a moderate high heat. Place the curry paste in the pan with a couple of spoonfuls of the coconut milk and stir until well combined. Gradually stir in the remaining coconut milk with the ginger,garlic and 2 tbsp of finely chopped coriander and bring to the boil. Reduce to simmer and leave to cook for 8 minutes.
  2. Duck: Slice the fat in a lattice fashion so that they are in small squares. Heat a pan over a high heat. Rub salt into the fat and season the flesh with salt and the ground coriander. Reduce the heat a little and cook the duck fat side down for 5 minutes. Turn the duck over and cook for a further 3-6 minutes (according to how well cooked you like them cooked). Remove from the heat and keep warm until ready to serve.
  3. To Finish: Add the peas to the curry and simmer for a couple of minutes so that the peas are just cooked. Stir in the remaining ingredients and cook for 1-2 minutes so all the ingredients are hot. Serve.
  4. To Serve: Distribute the curry among serving bowls or plates. Place the duck breast on the curry (you may wish to slice the duck into 5-7 slices width wise and fan them out onto the curry). Scatter over cashews and deep fried shallots (optional). Accompany with steamed rice.