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Red Duck Curry

Red Duck Curry

Recipe author: Ailsa
Serves: 4 people
Cooking time: 30 Minutes

Ingredients:

  • 2 duck breasts, thinly sliced with fat on
  • Murray River Salt
  • Pepper
  • 195g Thai red curry paste
  • 2 tbsp extra virgin olive oil
  • 1 brown onion
  • 4 cloves garlic
  • 1 block tofu
  • 1 bunch coriander
  • 1 stalk curry leaves
  • 1 bunch garlic chives
  • 2 spring onions
  • 1 x (270ml) coconut milk
  • 2 cups stock
  • 1 red chilli
  • 1 green chilli

To serve

  • 1 spring onion, greens thinly sliced
  • Coconut cream

Method:

  1. Thinly slice duck breast with the skin on, place in a bowl and season with salt, pepper and a generous spoonful of red curry paste, stir to coat the duck and set aside.
  2. Sweat onion, garlic, curry leaves and chilli with a pinch of salt in a hot pan over medium-high heat.
  3. Add duck with remaining curry paste, stir around for a few minutes to brown the duck and fry the curry paste.
  4. Add tofu, spring onion, herbs, coconut milk and stock. Bring up to the boil and then reduce to a simmer, cook down for 20 minutes.
  5. Serve with a dollop of coconut cream and thinly sliced spring onion.

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More Recipes

Shop the products:

MRS Tub - A 500g bulk tub of Murray River Salt naturally pink salt flakes, ideal for professional kitchens and frequent home cooking.

Murray River Salt Flake Tub (500g)

35 in stock

250g Home Chef Box Australia | Murray River Salt - Murray River Salt 250g Home Chef Box featuring premium pink salt flakes for daily kitchen seasoning and gourmet cooking.

250g Home Chef Box

200g Canister

200g Salt Flake Canister

36 in stock

MRS Flake Bundle

Murray River Salt Flake Bundle

20 in stock