red-curry-duck

🥘 Ingredients

• carrots 2
• coconut oil 2 tbsp
• garlic clove 1
• ginger 1 tbsp
• red curry paste 2 tbsp
• chicken stock 1 cup
• brown sugar 2 tbsp
• duck breast 1
• salt
• coconut milk 1 can
• kaffir lime leaves 4
• fish sauce 1 tbsp
• cherry tomatoes 1 cup
• thai basil 8 sprigs

1. 1

   Cut carrots in 1/2 inch pieces, saute in coconut oil for 5 minutes Add chopped garlic clove and ginger , saute for 5 minute Add red curry paste (or more), saute for 10 minutes until carmelizing a bit Add chicken stock , brown sugar , cover and simmer until carrots are soft Score duck breast and season well with salt In cold pan, place duck breast skin side down, turn heat to medium, cook for 10 minutes until skin is crispy Flip duck breast, cook for 5 minutes , let rest for 20 minutes Add coconut milk to carrot mixture, bring to simmer, do NOT boil Add kaffir lime leaves and fish sauce , simmer for 30 minutes Add whole cherry tomatoes , simmer for 5 minutes Turn heat low and add leaves of thai basil Slice duck breast thin, add to on top of curry before serving