Coconut Red Curry with Duck and Vegetables
Coconut Red Curry with Duck and Vegetables is a Thai rice dish of medium difficulty, ready in about 45 minutes and enough for 4 servings. It is built around duck breast, coconut milk and red curry paste. The cooking is mostly simmering and frying. It is gluten-free. With 30 g of protein per serving (about 510 calories), it is a filling option.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 510 kcal
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It is in the Meal Prep Champions cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 500 gduck breast
- 400 mlcoconut milk
- 3 tbspred curry paste
- 200 gbamboo shoots
- 1red bell pepper
- 1 handfulThai basil leaves
- 300 gjasmine rice
- 1 tbspfish sauce
- 1 tspbrown sugar
Instructions
- Score the duck breast skin in a crosshatch pattern. Season with salt. Place skin-side down in a cold pan, then turn heat to medium. Render fat for 8 minutes until crispy, then flip and cook 4 more minutes. Slice and set aside.
- Cook jasmine rice according to package directions.
- In a pot, heat a splash of duck fat from the pan. Add red curry paste and fry for 1 minute. Pour in coconut milk and stir until combined.
- Add sliced red bell pepper and bamboo shoots. Simmer for 10 minutes. Season with fish sauce and brown sugar. Stir in Thai basil leaves.
- Divide rice among containers. Ladle curry over rice and top with sliced duck breast. Refrigerate for up to 4 days.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 30 g
- Fat
- 24 g
- Carbs
- 42 g
Approximate values for one serving.
About this recipe
- Cuisine: Thai
- Dish type: Rice
- Diet: gluten-free
- In cookbook: Meal Prep Champions
