One-pan fragrant duck & vegetable curry
Try something different for dinner with our flavourful one-pan curry. The lovely richness of the duck is balanced by the veg
Ingreadient :
- 2 duck breasts
- 2 tsp light brown soft sugar
- 3 tbsp red Thai or massaman curry paste
- 2 tsp fish sauce
- 1 aubergine, trimmed and cut into wedges
- 500g small potatoes, halved
- 400g can coconut milk
- 2 lime leaves (optional)
- 200g green beans, trimmed and halved
- ½ lime, juiced
- sliced red chillies, coriander leaves and roasted peanuts or cashews, roughly chopped, to serve
- cooked rice, to serve
Direction :
- 2 duck breasts
- 2 tsp light brown soft sugar
- 3 tbsp red Thai or massaman curry paste
- 2 tsp fish sauce
- 1 aubergine, trimmed and cut into wedges
- 500g small potatoes, halved
- 400g can coconut milk
- 2 lime leaves (optional)
- 200g green beans, trimmed and halved
- ½ lime, juiced
- sliced red chillies, coriander leaves and roasted peanuts or cashews, roughly chopped, to serve
- cooked rice, to serve
