Red duck curry with cherry tomatoes and pineapple
- February 2010
- Serves 4
- Takes 15 minutes to make, 25 minutes to cook, plus soaking
It’s well worth the time making your own spicy paste for this low calorie duck curry from Singapore.
- 13.4g (2.5g saturated)
- 13.9g (10.4g sugars)
- 2 x 225g duck breasts with skin
- 1 tbsp sunflower oil
- 2 tsp light muscovado sugar
- Juice of 1 lime
- 1-2 tbsp Thai fish sauce
- 8 fresh kaffir lime leaves (optional)
- 12 vine-ripened cherry tomatoes
- 4 tbsp coconut cream
- 200g fresh pineapple pieces
- 15g fresh basil leaves
For the curry paste
- 1 dried red kashmiri chilli
- 1 medium-hot red chilli, chopped
- 2 tsp grated fresh ginger
- 1 lemongrass stalk, core chopped
- 2 garlic cloves, finely chopped
- 1 small shallot, roughly chopped
- Pinch each ground coriander, cumin, turmeric and cayenne pepper
- ½ tsp sweet paprika
- For the paste, soak the dried chilli in a small bowl of water for 30 minutes. Put it with 2 tbsp of the soaking water and the remaining paste ingredients, in a mini food processor. Blend to a paste.
- Heat a dry, heavy-based sauté pan over a high heat. Season the duck breasts and fry for 4-5 minutes each side. Remove the skins and thinly slice.
- Wipe the pan, add the oil and place over a high heat. Add the paste and cook for 2 minutes. Add 100ml water, the sugar, lime juice, fish sauce, lime leaves (if using), tomatoes and 2 tbsp coconut cream. Cook for 3 minutes.
- Stir in the pineapple and duck, and simmer for 1 minute. Stir in the basil and remaining coconut cream, then serve with steamed rice.
Duck is often thought of as a fatty bird, but trimmed of visible fat and skin it contains around the same amount of calories and fat as lean roast lamb, but has more iron. It’s a good source of the mineral selenium, which is essential to the immune system. To retain moisture and flavour, cook duck with the skin on but remove it before eating.
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