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Thai Red Duck Curry with Brown Rice, Tenderstem Broccoli & Pak Choi
British duck breast is succulent and tender in this red Thai curry. Our fragrant spice paste simmers away with fresh ginger and coconut to create a creamy, luscious sauce. Just add tenderstem and pak choi for veggies!
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 2 onion
- 1 unwaxed lime
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 80g creamed coconut
- 2 pak choi
- 180g Tenderstem broccoli
- 200g brown rice (100% Brown Rice)
- 4 duck breasts
Nutritional Information
Calories: 629
Protein: 41g
Carbs: 55g
Fat: 28g
Thai Red Duck Curry with Brown Rice, Tenderstem Broccoli & Pak Choi
British duck breast is succulent and tender in this red Thai curry. Our fragrant spice paste simmers away with fresh ginger and coconut to create a creamy, luscious sauce. Just add tenderstem and pak choi for veggies!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a sieve, a grater & a measuring jug
Boil the rice & cook the duck
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, heat the large frying pan on medium-high heat. Pat the duck dry with paper towel and season with salt. Once the pan is hot, add the duck (skin-side down) and cook for 4 mins, until crispy. Flip and cook for a further 2 mins
- Transfer to the lined baking tray (skin-side up) and roast for 21 mins, until cooked through
- Once cooked, leave to rest
Do the prep
- Dice the onions into 2cm chunks. Trim the broccoli and cut into thirds. Trim and thinly slice the pak choi, keeping the stalk and leaves separate
- In the measuring jug, dissolve the creamed coconut with 400ml boiling water
Simmer the curry
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the broccoli and onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the pak choi stalks, Thai curry paste and ginger & garlic paste. Cook for 2 mins, then stir in the coconut mixture and stock powder. Bring to the boil and simmer for 4-6 mins, until the sauce has thickened. In the final 1 min, stir in the pak choi leaves
Finish & plate up
- Zest and halve the lime. Add a squeeze of lime juice to the curry. Season to taste
- Slice the duck against the grain
- Serve the rice into bowls, with the Thai curry alongside. Top with the sliced duck. Sprinkle over the lime zest
- Garnish with the remaining lime, cut into wedges
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