Story ProgressBack to home
Seared Duck, Thai Red Curry & Crispy Basil Recipe
Delicious pea eggplant curry topped with baked duck slices, served with steamed rice.
- Total Cook Time 55 mins
- Prep Time 10 mins
- Cook Time 45 mins
- Recipe Servings2
- Medium
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
HideShow Media1.
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.