Thai red curry with duck and pineapple
recipe
Thai red curry with duck and pineapple
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Quick and easy, this Thai duck curry recipe was specially created to celebrate Thai New Year
Ingredients
- 2 duck breasts with skin on
- 1 jar Sharwood's Thai Red Curry Sauce
- 1/4 small fresh pineapple, skinned and sliced
- salt and freshly ground black pepper
- torn fresh basil leaves for garnish
Serves:
2
Preparation:
5
Cook Time:
15
Total Time:
20min
Directions
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- Prick the duck skin evenly with a fork and rub the salt in to the skin.
- Season the meat side with salt and freshly ground black pepper.
- Place the duck breasts skin side down on a hot dry frying pan and gently fry for minutes. Turn the duck breasts over and fry for further minutes.
- Remove the duck breasts from the pan and set aside, slice the duck when cool enough to handle.
Source: Sharwood's curry sauces
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