Thai-style duck with curry and vegetables
Description
The recipe won't take much time. Spicy Thai-style duck with vegetables will become a real masterpiece on your holiday table. You can use either fresh or canned pineapple for this dish. Serve with rice as a side. Serve hot.
Instructions
- 1
Step 1
1. Mince the garlic. Slice the onion and bell pepper. Cut the pineapple into cubes. Finely chop the basil. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the duck and cook for several minutes until golden brown. Remove from the skillet and slice into strips. Set aside.
- 2
Step 2
2. Reduce the heat to low. If the oil has turned brown, drain it and add fresh oil. Add the minced garlic and curry paste, stirring to combine. Cook for a few minutes until fragrant.
- 3
Step 3
3. Pour in the coconut milk, hot water, fish sauce, and chopped ginger. Mix well and simmer over low heat for 10–15 minutes until thickened.
- 4
Step 4
4. In a separate skillet, heat the oil over medium heat. Add the chopped onion and bell pepper and sauté for several minutes. Then add the duck slices and mix. Cook for 3-4 minutes.
- 5
Step 5
5. Add pineapple and cherry tomatoes. Stir and cook for another 2 minutes.
- 6
Step 6
6. Add more curry spices if necessary. Pour the curry sauce over the duck and vegetables. Mix and cook for 5 to 10 minutes. Add a little hot water if the sauce seems too thick. Remove from heat and let stand for 5 minutes.
- 7
Step 7
7. Add a large amount of chopped basil in the last minute. Serve immediately with sauce and rice.