French bean & duck Thai curry

Method 1

Ingredients

3-4 duck breasts

about 700g/1lb 9oz in total

6 tbsp green Thai curry paste

1 tbsp light brown sugar

400ml can coconut milk

2 tbsp fish sauce

juice 2 limes

6 lime leaves

3 left whole and 3 finely shredded

200g French bean

trimmed

2 handfuls beansprouts

handful coriander

leaves

1 red chilli

deseeded and sliced (optional)

step 1

Place a sauté pan over a low heat and add the duck breasts, skin-side down, to the dry pan. Slowly fry until the skin is brown and a lot of the fat has rendered off – this can take about 20 mins. Flip them over to seal the other side for 1 min, then remove to a board until cool enough to handle. Pour all but 2 tbsp of the fat from the pan.

step 2

While the meat is resting, return the pan to the heat, then fry the curry paste and sugar for 1-2 mins until it becomes fragrant. Tip in the coconut milk, then fill the can with water and add this, too. Add the fish sauce, half the lime juice and the whole lime leaves, then bring to a simmer. Slice the duck breasts, then tip into the curry. Cover the pan, then simmer everything on the lowest heat for 1 hr until the duck is tender. Add the beans to the curry, then continue to cook, covered, for 10 mins until the beans are tender with a slight crunch. Taste and add more lime juice, fish sauce or sugar to season.

step 3

Stir in the bean sprouts, cook for 1 min more, then serve with coriander, shredded lime leaves and sliced chilli, if you like, and boiled jasmine rice.

Method 2

Ingredients:

- 2 duck breasts, thinly sliced

- 200g French beans, trimmed and cut into bite-sized pieces

- 1 can of coconut milk

- 2 tablespoons red curry paste

- 1 tablespoon fish sauce

- 1 tablespoon palm sugar

- 1 red chili, sliced

- 1 bell pepper, sliced

- 1 onion, sliced

- Fresh coriander leaves for garnish

- Cooked jasmine rice to serve

Instructions:

1. Heat a large pan over medium heat and add the red curry paste. Cook for 1-2 minutes until fragrant.

2. Add the sliced duck breasts and cook until browned on all sides.

3. Pour in the coconut milk, fish sauce, and palm sugar. Stir to combine and bring to a simmer.

4. Add the French beans, red chili, bell pepper, and onion to the pan. Cook for 5-7 minutes until the vegetables are tender and the duck is cooked through.

5. Taste and adjust the seasoning if needed.

6. Serve the Thai curry hot over jasmine rice and garnish with fresh coriander leaves.

Comments

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