- 1.5 tbsp Mae Jum Thai Red Curry Paste
- 2 Duck Breast
- 200 ml Coconut Milk
- 100 g Pineapple
- 2 Pak Choi
- 1 tbsp Coconut Oil
- 1 tsp Fish Sauce
- 1 tsp Palm Sugar
- 100 ml water
In a non-stick pan with no oil, place the duck breast skin-side down and cook for 8 minutes on medium heat. Or until the skin is crisp and brown. Then turn over and cook until desired temperature (med-rare/medium/well-done)
In the meantime, in a wok, fry curry paste in coconut oil for 2 minutes
Add coconut milk, fish sauce, palm sugar and blend well. Simmer until you see the oils surface
Boil or steam pak choi until cook and then cool under cold water to keep the vibrant colour. Don't forget to check on the duck
Add water and pineapple to the red curry and simmer until the pineapple is soft - around 5 minutes.
Make sure the duck breast is rested before serving with Thai Jasmine rice.
Calories: 708kcal | Carbohydrates: 32g | Protein: 60g | Fat: 42g | Saturated Fat: 30g | Cholesterol: 174mg | Sodium: 932mg | Potassium: 3049mg | Fiber: 11g | Sugar: 20g | Vitamin A: 37680IU | Vitamin C: 419mg | Calcium: 914mg | Iron: 19mg