Thai roast duck red curry
- Take about 100ml of the thickest coconut cream from the top of the tin and sizzle on a high heat with the sunflower oil for a few minutes, until the coconut cream splits.
- Add the curry paste and continue to sizzle on a medium heat for about 5 minutes.
- Meanwhile, quarter the tomatoes and the pineapple rings.
- Halve and seed the long red chilli. Cut across each chilli half on the diagonal to give you several pieces.
- Add the remaining coconut cream, water and kaffir lime leaves to the pan. Bring back to the boil.
- Add the palm sugar and fish sauce to the pan.
- Add the duck slices, red chilli, pineapple rings and tomato quarters to the curry. Heat through for about 4-5 minutes on a medium heat.
- Add the lime juice and it is ready to serve. Best served with rice (see note below on using absorption method for cooking rice).
- Either buy your duck pre-roasted, or cook it on a rack in a roasting tray at 190⁰C (fan oven) for 40 minutes per kg weight.
- The quantity of red curry paste may need to be varied between depending on the curry paste brand you use and how much heat you like in your red curry!
- Double check that the red curry paste you are using is gluten-free before serving to gluten-free guests.
- Try the absorption method for cooking rice – add 1 cup of rice and 1 ¾ cups cold water to a pan. Bring to boil, cover and reduce the heat to a gentle simmer - cook for 10 minutes. Then remove from heat and leave with lid on for a further 10 minutes.