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Spicy duck with basil and asparagus

Spicy duck with basil and asparagus

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Basil adds colour and a distinctive flavour to dishes, so try this delicious super-quick family meal for four.

Serves: 4

Ingredients

Try using tenderstem broccoli instead of asparagus. Also try alternating the Massaman paste with Thai green or red curry paste. It also works well with chicken or turkey.

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125g (5oz) fine asparagus, cut into 3cm (1in) chunks
2tbsp olive oil
25g (1oz) pack basil, stalks removed
4 skinless duck breasts, thinly sliced
2tsp Bart Massaman Thai Curry Paste
2tbsp soy sauce
2tsp Thai fish sauce
25g (1oz) unsalted natural peanuts, roughly chopped

Method

Place the asparagus in a steamer over a pan of simmering water. Steam for 4-5 mins until tender and set aside. Meanwhile heat the oil in a large frying pan or wok. Add the basil leaves and cook for 1-2 mins until they turn slightly translucent and are crispy once removed. Transfer the leaves to a plate lined with kitchen paper.
Add the duck slices to the pan and cook on a high heat for 3-4 mins, stirring regularly. Then stir in the curry paste, soy sauce and fish sauce and cook for about 1 min, until the duck is cooked and well coated.
Add the asparagus, sprinkle over the basil and peanuts and serve with egg or rice noodles.

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