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- Loyd Grossman's Thai curry
Loyd Grossman's Thai curry
Ready in under half an hour, this tasty red Thai curry with duck and pineapple is easy to make and full of flavour.
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Serves: 2
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Prep time: 5 mins
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Cooking time: 10-15 mins
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Skill level: Easy peasy
Ingredients
Curry pastes vary in heat rating - adjust the amounts to suit your tastebuds.
- 2 duck breasts with skin on
- 1 jar thai red curry sauce
- ¼ fresh pineapple, skinned and sliced
- Salt and freshly ground black pepper
- Chopped fresh basil for garnish
Method
- Pierce the duck skin evenly with a fork and rub the salt in to the skin.
- Season the meat side with salt and freshly ground black pepper.
- Place the duck breasts skin side down on a hot dry frying pan and gently fry for 3 mins. Turn the duck breasts over and fry for further 3 mins.
- Remove the duck breasts from the pan and set aside, slice the duck into thin slices when cool enough to handle.
- Add the Thai red curry sauce into a clean pan, stir in the sliced pineapple and bring it to the boil and simmer for 2 mins.
- Add the sliced duck and simmer for further 4 minutes.
- Sprinkle with fresh basil leaves and serve.
Nutritional information per portion
- Calories 112(kcal)
- Fat 7.2g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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