Oriental Duck with Rice and Beans
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps vegetable oil
- 2 shallots (finely chopped)
- 1 tsp fresh ginger (grated)
- 1 stalk Lemongrass (finely chopped)
- 1 cup fine Green beans (cut into thirds)
- 2 Tbsps thai red Curry paste
- 1 ⅔ cups Coconut milk
- 2 duck legs (skinned)
- 1 Tbsp Fish sauce
- 1 tsp sugar
- Limes (juiced)
- ½ Pineapple (peeled, cored and cut into small chunks)
Preparation steps
1.
Heat the oil in a wok and fry the shallots, ginger and lemongrass for 2 minutes until softened.
2.
Add the green beans and fry for a further 2 minutes. Stir in the curry paste and cook out for 2 minutes, stirring.
3.
Add the coconut milk and leave to simmer for 10 minutes until thickened.
4.
Slice the duck breasts into 1cm thick slices and add to the curry. Stir in the fish sauce and sugar and simmer until the duck breasts are blushing pink; check after 3-4 minutes, then every minute until they are done to your liking.
5.
Adjust the seasoning and add the lime juice.
6.
Stir in the pineapple chunks. Serve with Thai sticky rice.
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