Thai Red Curry Duck

Malzemeler

• 1 piece (300g) Duck breast
• 400 ml Coconut milk
• 3 tbsp Red curry paste
• 100 g Pineapple chunks
• 80 g Cherry tomatoes
• 10 leaves Thai basil
• 2 tbsp Fish sauce
• 200 g Jasmine rice

Talimatlar

1. 1

   Score duck skin. Sear skin-side down for 8 min until crispy. Flip, cook 3 min. Slice.

2. 2

   Fry curry paste in coconut cream for 2 minutes.

3. 3

   Add remaining coconut milk, pineapple, and tomatoes. Simmer 10 min.

4. 4

   Season with fish sauce. Add Thai basil.

5. 5

   Serve curry with sliced duck over jasmine rice.