Thai Red Duck Curry
The inspiration for this light and fragrant sauce comes from the popular red curry dishes served in Thailand.
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1 Tbsp vegetable oil
2 duck breast - skinned and sliced
½ green pepper - sliced
1x227g can pineapple chunks - drained
1 x415g jar Sharwood's Thai Red Curry
null Fresh coriander to garnish
Cooking Method
Heat the oil in a wok or deep-sided frying pan, add the duck and stir-fry for 3 minutes.
Add the green pepper and continue frying for 2 minutes.
Add the pineapple pieces and sauce, heat through and served garnished with coriander.
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