Loyd Grossman's Thai curry
Average rating:
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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Prep time: 5 mins
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Cooking time: 10-15 mins
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Serves: 2
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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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