Thai Red Curry Duck

This curry is also delicious with chicken or pork.

The ingredient of Thai Red Curry Duck

• 4 duck breasts
• 4 tbsp valcom red curry paste
• 1 tbsp oil
• 5 kaffir lime leaves finely sliced
• 1 tbsp valcom lemon grass sliced
• 2 cups master stock
• 440ml coconut cream
• 1 tbsp squid brand fish sauce
• coconut rice to serve
• steamed asian greens to serve
• fried basil leaves to garnish

The Instruction of thai red curry duck

• pat duck breasts dry with paper towel and score the skin with a sharp knife diagonally 3 4 times season skin with salt heat a frying pan over a high heat for 2 minutes place the duck breast into the pan skin side down for 5 minutes until skin is crisp and golden turn and cook for a further 4 minutes remove and rest in a warm oven 150
• heat oil in a shallow pan and stir fry the valcom red curry paste for 1 minute stir in the kaffir lime leaves lemon grass master stock coconut cream and squid brand fish sauce and simmer
• add the duck breast to the sauce and simmer for 10 minutes
• serve sliced with steamed rice asian greens and garnish with fried basil leaves

Nutritions of Thai Red Curry Duck

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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