Red Thai Duck Curry

Name: Red Thai Duck Curry
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 teaspoon LO Of Fresh Basil, Chopped; 14 ounces 1-1/2 can Coconut Milk; 6 servings Jasmine Rice Cooked; 3 whole Boneless Duck Breasts, Fat On If Desired; 4 Tbsps Fish Sauce; 3 Tbsps Minced Fresh Ginger; 3 cloves Garlic, Minced; 237 milliliters Grape Tomatoes; 2 Tbsps Olive Oil (additional); 1 whole Pineapple, Cut Into Chunks (can Use Canned Pineapple); 1 whole Green Or Red Bell Pepper, Cored And Sliced; 1 whole Red Onion, Sliced; 6 Tbsps Thai Red Curry Paste (storebought Or Homemade); 473 milliliters Hot Water

The recipe Red Thai Duck Curry could satisfy your Indian craving in approximately 50 minutes. This recipe serves 6. One portion of this dish contains around 28g of protein, 27g of fat, and a total of 514 calories. It works well as a main course. It is a good option if you're following a gluten free and dairy free diet. A mixture of bell pepper, pineapple, jasmine rice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the canned coconut milk you could follow this main course with the Healthy Key Lime Tarts as a dessert.

Instructions

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Place duck breasts fat side down and cook for several minutes, or until skin is crisp and golden brown. (Don't worry about cooking the duck at this point. You just want to give the skin some great color.)

Ingredients you will need

Duck Breast

Whole Duck

Remove from the skillet and cut into slices. Set aside. Reduce heat to medium low. If oil isn't overly brown, go ahead and add the minced garlic to the pan. (If oil is to brown, pour it off and add some new oil.)

Ingredients you will need

Minced Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add red Thai curry paste to the pan and stir. Cook paste for several minutes to release the flavors.

Ingredients you will need

Curry Paste

Equipment you will use

Frying Pan

Pour in the coconut milk, hot water, fish sauce, and minced ginger. Stir and allow to cook over low heat for 10 to 15 minutes while you prepare the other ingredients.In a separate pot (I use a dutch oven) heat oil over medium high heat.

Ingredients you will need

Coconut Milk

Fish Sauce

Ginger

Water

Cooking Oil

Equipment you will use

Dutch Oven

Add sliced onions and bell pepper and cook for several minutes. Make sure the pan is hot, then add sliced duck and stir. Cook for 3 to 4 minutes.

Ingredients you will need

Bell Pepper

Onion

Whole Duck

Equipment you will use

Frying Pan

Add pineapple and cherry tomatoes. Stir and cook for 2 minutes. Taste curry sauce, which should be slightly thickened by now.

Ingredients you will need

Cherry Tomato

Curry Sauce

Pineapple

Add more spice if needed.

Pour curry sauce into the pot with the veggies and duck. Stir to combine and allow to bubble and simmer for a good 5 to 10 minutes.

Ingredients you will need

Curry Sauce

Whole Duck

Equipment you will use

Pot

Add a little hot water if it seems too thick, or allow to bubble longer if it needs more thickening.

Ingredients you will need

Water

Remove from heat and allow to sit for 5 minutes. At the last minute, stir in lots of chopped basil.

Ingredients you will need

Basil

Serve immediately over jasmine rice. Spoon plenty of sauce into the bowl!

Ingredients you will need

Jasmine Rice

Sauce

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoon

LO Of Fresh Basil, Chopped 14ounces

1-1/2 can Coconut Milk 6servings

Jasmine Rice Cooked 3

whole Boneless Duck Breasts, Fat On If Desired 4Tbsps

Fish Sauce 3Tbsps

Minced Fresh Ginger 3cloves

Garlic, Minced 237milliliters

Grape Tomatoes 2Tbsps

Olive Oil (additional)1

whole Pineapple, Cut Into Chunks (can Use Canned Pineapple)1

whole Green Or Red Bell Pepper, Cored And Sliced 1

whole Red Onion, Sliced 6Tbsps

Thai Red Curry Paste (storebought Or Homemade)473milliliters

Hot Water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Botanica Wines Mary Delany Chenin Blanc. It has 5 out of 5 stars and a bottle costs about 32 dollars.