Thai Red Curry with Duck

Ingredients

• 2 breasts (about 300g each) Duck breast, skin on, thinly sliced
• 3 tbsp Thai red curry paste
• 400 ml Coconut milk
• 1 cup Pineapple chunks (fresh or canned)
• 1 cup Cherry tomatoes, halved
• 1 cup Thai basil leaves(optional)
• 1 tbsp Fish sauce
• 1 tbsp Palm sugar or brown sugar
• 3 leaves Kaffir lime leaves, torn(optional)
• 1 tbsp Vegetable oil
• 1.5 cups Jasmine rice, for serving

Instructions

1. 1

   Cook the jasmine rice according to package directions (about 15-20 minutes) and keep warm.

2. 2

   Score the duck skin in a crosshatch pattern, season with salt, and slice into strips.

3. 3

   Heat a dry skillet over medium heat and cook the duck skin-side down for 6-8 minutes to render the fat until golden and crisp. Flip and cook 2-3 minutes more. Remove and set aside, reserving 1 tbsp of duck fat in the pan.

4. 4

   Add the vegetable oil (if needed) and red curry paste to the pan; fry for 2 minutes until fragrant.

5. 5

   Pour in the coconut milk, stirring to combine. Add fish sauce, sugar, and kaffir lime leaves. Simmer gently for 10 minutes.

6. 6

   Add the pineapple chunks and cherry tomatoes and simmer for 5 more minutes.

7. 7

   Return the sliced duck to the sauce and warm through for 1-2 minutes. Stir in Thai basil off the heat.

8. 8

   Serve hot over jasmine rice.