Seared Duck, Thai Red Curry & Crispy Basil Recipe

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Seared Duck, Thai Red Curry & Crispy Basil
  • Chef: Manish Mehrotra, Team India
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Delicious pea eggplant curry topped with baked duck slices, served with steamed rice.

Ingredients of Seared Duck, Thai Red Curry & Crispy Basil

  • 1 duck breast
  • 1 Tbsp refined oil
  • 2 tsp pea eggplant
  • 2 Tbsp thai red curry paste
  • 2 tsp fish sauce
  • 1 Tbsp sugar
  • 1 cup coconut milk powder
  • 1 tsp kafir lime leaves
  • 2 Tbsp bamboo shoots (can)
  • 1 Tbsp fresh Thai basil
  • 1 cup basmati rice
  • Thai red chilli to taste
  • 1 tsp oyster sauce

How to Make Seared Duck, Thai Red Curry & Crispy Basil

  • 1.Season duck breast with oyster sauce and sear in hot pan.
  • 2.Bake in oven at 125 C for about 10 minutes. Remove and cut into small slices.
  • 3.In a pan, heat oil and saute pea eggplant.
  • 4.Add Thai red chilli paste and saute till it leaves oil.
  • 5.Add fish sauce and sugar followed by coconut milk.
  • 6.Add kafir lime leaves, bamboo shoots.
  • 7.Adjust seasoning and finish with fresh basil leaves.
  • 8.Serve hot with steamed rice.
  • For Plating:
  • 1.Pour curry in a pasta platter and arrange duck slices on top.
  • 2.Garnish with some fried basil.
  • 3.Serve hot with steamed rice.