Red Curry Duck & Rice

• Duck breast(600 g)
• Jasmine Rice(300 g)
• Rapeseed Oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Red Curry Paste(3 tbsp)
• Coconut milk(400 ml)
• Chicken Broth(250 ml)
• Fish sauce(1½ tbsp)
• Brown sugar(2 tsp)
• Bell pepper(1)
• Green beans(200 g)
• Thai Basil(10 g)optional
• Lime(1)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Trim excess fat from the {Duck breast}, then slice into bite-size pieces. Thinly slice the {Onion}, mince the {Garlic}, finely grate the {Ginger}, slice the {Bell pepper}, trim the {Green beans}, and pick the leaves from the {Thai Basil}.

   ~12 min

2. 2

   Rinse the {Jasmine Rice}. Add it to a saucepan with 600ml water and half the {Salt}. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and rest, covered, for 5 minutes.

   ~12 min

3. 3

   Heat the {Vegetable oil} in a large deep pan over medium-high heat. Add the duck with the remaining {Salt} and {Black pepper}, and cook for 4 minutes until lightly golden and the fat starts to render. Stir in the {Onion}, {Garlic}, and {Ginger}, and cook for 3 minutes until softened.

   ~7 min

4. 4

   Add the {Red Curry Paste} and stir for 1 minute. Pour in the {Coconut milk} and {Chicken Stock}, then add the {Fish sauce} and {Brown sugar}. Stir in the {Bell pepper} and {Green beans}, bring to a gentle simmer, and cook for 14 minutes until the sauce is glossy and the duck is tender.

   ~15 min

5. 5

   Squeeze in half the {Lime} and stir through most of the {Thai Basil}. Fluff the rice and serve the curry over it with the remaining lime cut into wedges and the rest of the basil scattered on top.

   ~6 min