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- Fragrant Thai Duck Curry…
Ingredients
- 4 Gressingham Skinless Duck Breasts , cut into 2cm pieces
- 2 tbsp olive oil
- 800ml coconut milk
- 3 shallots , skinned and roughly chopped
- 2 red chillies , deseeded
- 3 garlic cloves , peeled
- 2 pieces fresh ginger , half an inch thick
- 4 fresh lime leaves
- 2 lemongrass sticks, outer skin removed and finely sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp palm sugar
- 2 tbsp fish sauce
Method
Step 1
Place the shallots, chillies, garlic, ginger, galangal, lime leaves, lemongrass, coriander stalks, ground cumin and ground coriander into a food processor and blitz to a smooth paste.
Step 2
Heat the oil in a large pan over a medium heat and add the curry paste, cook until all the moisture has evaporated stirring constantly to avoid the paste burning. Add the coconut milk, and bring to the boil. Season with the sugar and fish sauce, then turn down the heat and simmer gently for 10 minutes. Add the duck breast and continue to simmer for a further 10 minutes
Step 3
Serve the curry into four bowls and garnish with Thai basil leaves, if you like.
Shop the ingredients
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On Offer
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ValueLIFE 4d
Ocado Mild Red Chillies 60g
60g57p
£9.50 per kgFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours. Everyday Savers -
Value
Ocado Olive Oil 1L
1L£7.80
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Other
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Thai Taste Palm Sugar 200g
200g£2.60
£1.30 per 100gFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.
