Thai Red Curry with Duck Breast
1 packet Asian Home Gourmet Thai Red Curry Simmer Sauce
300g sweet potato, trimmed and chopped
1 small red capsicum, sliced
75g green beans, trimmed and sliced
4 duck breasts
1 cup chopped pineapple
1 red chilli, seeded and chopped
1 tablespoon chopped coriander
Heat a little oil in a wok or large non stick frying pan. Add the sweet potato and cook for 5 minutes or until softened. Add the Thai Red Curry Simmer Sauce and 1 cup water, cook for 5-8 minutes then stir through the red capsicum and green beans. Simmer over low heat.
While the curry is cooking, heat a little more oil in a non stick frying pan and cook the duck (in batches if necessary) for 3-4 minutes each side or until cooked to your liking. Drain well on paper towel.
To serve, combine the pineapple, chilli and coriander. Divide the vegetable red curry among serving dishes then top with a duck breast. Serve with pineapple mix on the side.
What’s your favourite afterwork dinner?