If you like pina colada, you’ll love this duck and pineapple curry. Use Marion’s Kitchen Thai Red Curry kit for a weeknight meal with a tropical feel.
1 x Marion’s Kitchen Thai Red Curry , which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
2 duck breasts
1 tsp sea salt
2 tbsp vegetable or canola oil
4 eschallots, halved
10 cherry tomatoes
200g (about 7 oz) pineapple, cut into 2cm (about ½ inch) pieces
steamed rice, to serve
- Pat the duck breasts dry with paper towel. Use a sharp knife to score the duck skin at about 5mm intervals. Sprinkle the duck skin with sea salt. Heat a large non-stick frying pan over high heat. Cook the duck, skin side down, for 5 minutes. Turn the duck over and cook for another 2 minutes. Remove from heat and rest for 5 minutes before thinly slicing. Set aside for later.
- To make the curry, heat oil over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.
- Pour in the creamy COCONUT MILK and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Now add the shallots and gently simmer for 10 minutes until shallots are softened.
- Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the duck slices, cherry tomatoes and pineapple. Gently simmer for about a minute until duck slices are just cooked through but still tender. Serve with steamed rice.
