Thai Red Duck Curry

with Baby Corn & Water Chestnuts

  • Asian
  • Premium
  • Meat
  • Thai

This delightfully fragrant and aromatic dish brings your taste buds to life. With the additional of perfectly succulent duck breast it really takes your dinner up a notch.

Nutrition Per Portion

  • 930 Calories | 
  • 80.4g Carbohydrates | 
  • 53.2g Fat | 
  • 10.2g Fibre | 
  • 36.4g Protein | 
  • 10.6g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring two saucepans of water to the boil. Add salt to one and stock to the other. Stir until the stock is dissolved.

  • 1.5 min

    Halve the water chestnuts and juice the lime, reserving the correct amount.

  • 3.0 min

    Trim the ends from the green beans.

  • 4.0 min

    Julienne the red capsicum.

  • 6.0 min

    Finely chop the red onion, garlic and lemongrass.

  • 9.0 min

    Chop the baby corn into pieces.

  • 10.0 min

    Season the duck breasts well with salt and pepper on both sides.

  • 11.5 min

    Heat half the olive oil in an oven proof frying pan over high heat.

  • 13.0 min

    Add the duck breasts and cook skin side down until crisp and golden (3-4 minutes).

  • 15.0 min

    Add the rice to the boiling salted water (11mins).

  • 16.0 min

    Turn the duck breast over and cook for a further 2-3mins.

  • 17.0 min

    Heat the remaining oil in a large wok (or large deep frying pan) over high heat.

  • 18.0 min

    Transfer the duck breast pan to the oven and allow to roast until cooked to your liking (5-6 mins for pink; 10-12 for well done)

  • 18.5 min

    Add the red onion, garlic, lemongrass and lime leaves to the wok. Cook until fragrant and the onions are translucent.

  • 20.0 min

    Add the curry paste and the correct amount of stock to the wok, stir the curry paste into the stock until dissolved.

  • 21.0 min

    Gradually stir through the coconut milk making sure it is well combined.

  • 21.5 min

    Add the green beans, water chestnuts and baby corn.

  • 23.5 min

    Add the capsicum, straw mushrooms and bamboo shoots.

  • 25.0 min

    Stir the thai fish sauce and lime dressing through the curry, then lower the heat to a simmer.

  • 25.5 min

    Remove the duck breast from the oven, and allow to rest.

  • 26.0 min

    Drain the rice and distribute among serving plates.

  • 27.0 min

    Distribute the curry among serving dishes.

  • 28.0 min

    Slice the duck into thick slices and serve atop the curry.

  • 29.5 min

    Garnish with coriander and serve.

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  • Ingredients

    Duck Breast, sliced

    Thai Red Curry Paste,

    Organic Coconut Milk

    Chicken Stock,

    Water Chestnuts, halved

    Bamboo Shoots

    Green Beans, trimmed

    Red Capsicum, julienne

    Fresh Coriander, chopped

    Thai Fish Sauce and Lime Dressing

    Red Onion, finely chopped

    Garlic, finely chopped

    Lemongrass, finely chopped

    Lime Leaves

    Straw Mushrooms, halved

    White Rice

    Baby Corn, chopped

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