Red Thai Curry with Noodles and Pan-Roasted Duck
Midweek dinners should be quick, easy and most importantly delicious. This gorgeous curry can be put together in well under half an hour and it tastes *out of this world*.
Making your own curry paste might seem daunting to some, but when it's as simple as a bit of chopping followed by chucking everything into a food processor, I don't see why you would ever buy it ready-made. In terms of the duck, you simply can't beat a layer of crispy skin on top of the juiciest, sweetest meat you've ever tasted, which counteracts the heat of the sauce. Creamy from coconut, sour from lime, savoury from soy and sweet from garlic, this dish is packed to the brim with delicious quintessential Thai flavours. Make this and I guarantee that you will be licking the plate clean!
Red Thai Curry with Noodles and Pan-Roasted Duck
Serves 2
1 red onion, roughly chopped
1 red chilli (more if you want), chopped
2 large clove garlic, roughly chopped
2cm piece fresh ginger, peeled and chopped
1 lemongrass stalk, bashed then chopped
2 tbsp basil (or if you can find it dried Thai basil is best)
1 tbsp ground coriander
1 tbsp fish sauce or dark soy sauce
juice of ½ lime
coconut or olive oil, for cooking
400ml coconut milk
200ml chicken or vegetable stock
2 duck breasts (skin on)
Place the red onion, chilli, garlic, ginger, lemongrass, basil, ground coriander, fish sauce (or dark soy) and lime juice in a food processor and blitz to a smooth paste.
Heat a little coconut or olive oil in a saucepan, add the paste and fry until it turns a notably darker colour and becomes less pungent. This will take around 5 minutes.
Meanwhile, lightly score the skin of each duck breast, taking care not to cut down into the flesh. Season the meat with salt and pepper and the skin with just salt. Place the duck breasts, skin-side down, in a cold frying pan and then place over a high heat. Cook them without moving them for 5 minutes until the skin is crisp and golden brown. Turn the breasts over and cook them for 5 more minutes if you like your duck pink, or slightly longer if you'd like it a little more cooked. Remove the breasts from the pan onto a board and leave them to rest for 5 minutes, before slicing.
When the paste has darkened, add the coconut milk and stock, stir well and simmer for about 5 minutes. Cook the noodles according to packet instructions then add to the curry pan.
To serve, ladle half of the noodles and curry sauce into each bowl. Top with the sliced duck breasts and enjoy!
Making your own curry paste might seem daunting to some, but when it's as simple as a bit of chopping followed by chucking everything into a food processor, I don't see why you would ever buy it ready-made. In terms of the duck, you simply can't beat a layer of crispy skin on top of the juiciest, sweetest meat you've ever tasted, which counteracts the heat of the sauce. Creamy from coconut, sour from lime, savoury from soy and sweet from garlic, this dish is packed to the brim with delicious quintessential Thai flavours. Make this and I guarantee that you will be licking the plate clean!
Red Thai Curry with Noodles and Pan-Roasted Duck
Serves 2
1 red onion, roughly chopped 1 red chilli (more if you want), chopped
2 large clove garlic, roughly chopped
2cm piece fresh ginger, peeled and chopped
1 lemongrass stalk, bashed then chopped
2 tbsp basil (or if you can find it dried Thai basil is best)
1 tbsp ground coriander
1 tbsp fish sauce or dark soy sauce
juice of ½ lime
coconut or olive oil, for cooking
400ml coconut milk
200ml chicken or vegetable stock
2 duck breasts (skin on)
Place the red onion, chilli, garlic, ginger, lemongrass, basil, ground coriander, fish sauce (or dark soy) and lime juice in a food processor and blitz to a smooth paste.
Heat a little coconut or olive oil in a saucepan, add the paste and fry until it turns a notably darker colour and becomes less pungent. This will take around 5 minutes.
Meanwhile, lightly score the skin of each duck breast, taking care not to cut down into the flesh. Season the meat with salt and pepper and the skin with just salt. Place the duck breasts, skin-side down, in a cold frying pan and then place over a high heat. Cook them without moving them for 5 minutes until the skin is crisp and golden brown. Turn the breasts over and cook them for 5 more minutes if you like your duck pink, or slightly longer if you'd like it a little more cooked. Remove the breasts from the pan onto a board and leave them to rest for 5 minutes, before slicing.
When the paste has darkened, add the coconut milk and stock, stir well and simmer for about 5 minutes. Cook the noodles according to packet instructions then add to the curry pan.
To serve, ladle half of the noodles and curry sauce into each bowl. Top with the sliced duck breasts and enjoy!
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