1-2 duck breasts
2 tbsp coconut or vegetable oil
1 small onion, chopped
140g can sliced bamboo shoots, drained
1/2 x 100g jar My Pop-up Kitchen Thai Red Curry Paste
400g can coconut milk
100g fresh pineapple, cut into chunks (or a small can of pineapple chunks, drained)
1 small courgette, cut into small wedges
1 or 2 peppers (any colour), deseeded and cut into short strips
6 cherry tomatoes
fish sauce, to season
- Preheat the grill to high and cook the duck breasts for 10-12 minutes, turning once until cooked through. Remove to a plate, leave to cool, then slice.
- Warm a pan until hot, then add the oil. Fry the onion for 1 minute. Add the bamboo shoots and curry paste and fry for a further minute, until the vegetables are coated with the paste.
- Reduce the heat and add the coconut milk along with the pineapple and courgette. Simmer for 10 minutes until soft, but don't let the coconut milk boil or it might split.
- Add the peppers and after 2 more minutes add the tomatoes and sliced duck. Simmer until all the ingredients are hot, season with fish sauce, serve with Jasmine rice.
Serves 2-3 people
Top Tip: Save time and buy pre-cooked duck breasts. For extra flavour, marinate duck breast with 2 tbsp soy sauce, 1 tsp five-spice powder, a pinch of salt and 1 tbsp plum sauce.