Panang Curry with Duck and Cherry Tomatoes
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Ingredients
- 2 duck breast fillets
- 3 tbsp panang curry paste
- 400 ml coconut milk
- 150 g cherry tomatoes, halved
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 426 kcal
- Protein
- 18.1 g
- Carbohydrate
- 9.7 g
- of which sugars
- 7.6 g
- Fat
- 35.1 g
- of which saturates
- 22 g
- Fibre
- 2 g
- Salt
- 2.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Score the duck skin in a criss-cross pattern and fry the duck breasts, skin-side down, in a dry pan over a medium heat for 8 minutes until the skin is crisp and golden.
- 2
Turn and cook for 4 more minutes, then set aside to rest and slice thickly once cool enough to handle.
- 3
Pour off most of the duck fat, leaving a tablespoon in the pan, and fry the panang curry paste in it for 2 minutes until fragrant.
- 4
Stir in the coconut milk and kaffir lime leaves and simmer for 8 minutes until slightly thickened.
- 5
Add the cherry tomatoes and sliced duck and simmer for 3 minutes to heat through.
- 6
Season with fish sauce and palm sugar, scatter with thai basil leaves and serve with jasmine rice.
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