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Red Duck Curry

Red Duck Curry

with Cherry Tomatoes & Green Beans

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This curry is so luxuriously delicious - we absolutely cannot wait for you to try it. A base of classic red curry paste is enriched with indulgent duck breast and creamy coconut milk for maximum comfort food points. Cutting through all the richness are fresh cherry tomatoes, green beans, basil and lime juice. So good!

Allergens:Fish

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 fillet

duck breast

¾ cup

jasmine rice

1 tbs

mild Thai red curry paste

1 tin

coconut milk

½ punnet

cherry tomatoes

100 g

green beans

1 bunch

basil

1

lime

Not included in your delivery

3 cup

water

1 tsp

fish sauce

(ContainsFish)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3960 kJ
Fat64.5 g
of which saturates31.2 g
Carbohydrate60.5 g
of which sugars4.7 g
Dietary Fibre0 g
Protein23.4 g
Cholesterol0 mg
Sodium828 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Pan
Paper Towel
Plate
Saucepan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, rinse the Jasmine rice well. Cut the green beans into 3 cm lengths and the lime into wedges. Pick the basil leaves.

2

Heat a medium ovenproof frying pan over a medium heat. Pat the duck breasts dry with paper towel, lightly score the skin in a criss-cross pattern and lightly season the skin with salt. Place in the hot frying pan skin side down for 3-4 minutes or until the skin is golden (you won’t need any oil). Turn and cook for a further 1 minute and then transfer the frying pan to the oven and cook for a further 8 minutes. Transfer the duck to a plate and rest for at least 5 minutes. Cut into 5 mm thick slices.

3

Meanwhile, place the Jasmine rice and the water into a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

4

While the rice is cooking, heat a second medium saucepan over a medium-high heat. Add the red curry paste and cook for 30 seconds, stirring, until fragrant. Add half of the coconut milk and stir until well combined. Cook for about 5 minutes. Add the fish sauce, cherry tomatoes, greens beans and remaining coconut milk. Bring to the boil and then reduce the heat to medium-low. Simmer for 2-3 minutes and then add the sliced duck. Stir through the basil leaves and the juice of half of the lime wedges.

5

To serve, divide the rice between bowls and top with the delicious red duck curry. Serve with the remaining lime wedges.