Duck thai curry
Duck thai curry
By Stuart Radforth | Prep: 15 min | Cook: 60 min | Serves: 3
Tags: Dinner, Thai, Gluten-Free, Dairy-Free, Egg-Free
Ingredients
- 300 g duck breasts
- 3 pcs onion
- 2 pcs carrot
- 1 tbsp oil
- 2 tbsp thai curry paste
- 200 ml coconut milk
- 1 g lemongrass
- 30 tsp coriander
- 0.5 tsp salt
Instructions
- Prepare the ingredients: slice 3 duck breasts, 3 onions, and 2 carrots. Set aside.
- In a large pan, heat some oil over medium heat. Add the sliced onions and cook until translucent.
- Add the sliced carrots to the pan and cook for another 2-3 minutes.
- Stir in the Thai curry paste and cook for 1-2 minutes until fragrant.
- Add the duck breasts to the pan and cook until browned on all sides.
- Pour in the tin of coconut milk and add the lemongrass. Stir to combine.
- Bring the mixture to a simmer and cook for about 20 minutes until the duck is cooked through.
- Remove from heat and stir in chopped coriander before serving.