Sunday, 10 November 2013

Roast Duck with Red Curry and Pineapple

This is so quick and easy to cook and the duck gave the dish a wonderful gamey flavour which married beautifully with the red curry. The most difficult thing is ensuring that you can obtain the Roasted duck breasts on the day. The dish can stand on its own without the pineapple.
I have galangal growing so I will use that next time instead of the store bought ginger.


2 x Chinese Style Roasted 1/2 ducks
3 tbs. Alfa One Rice bran oil
2 onions, quartered and thinly sliced
1 knob ginger or galangal, grated (according to taste)
3 heaped tabs. red curry paste (store bought) or homemade
400ml can of low fat coconut milk
3 tbs. fish sauce ( important to use a good fish sauce)
1 tbs. soy sauce
1 tbs. grated palm sugar
3 kaffir lime leaves, very finely sliced ( don't worry if you don't have them)
Juice 1 lime
3/4 cup pineapple, chopped into small chunks

1 long chilli, very finely sliced
Thai basil

Serves 4-6

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