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Loyd Grossman's Thai curry

Loyd Grossman's Thai curry

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Ready in under half an hour, this tasty red Thai curry with duck and pineapple is easy to make and full of flavour.

Serves: 2
Prep time: 5 mins
Cooking time: 10-15 mins
Skill level: Easy peasy

Ingredients

Curry pastes vary in heat rating - adjust the amounts to suit your tastebuds.

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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.

www.loydgrossmansauces.co.uk

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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.