Roasted Duck Thai Red Curry
with Spring Onion Rice
A rich and aromatic Thai red curry made with succulent roasted duck, served with fragrant spring onion rice for a bold and comforting meal.
Cals 1788 · Prot 70 · Carbs 134 · Fat 115
Global Eats
Chef's choice
50 min
A rich and aromatic Thai red curry made with succulent roasted duck, served with fragrant spring onion rice for a bold and comforting meal.
Cals 1788 · Prot 70 · Carbs 134 · Fat 115
Global Eats
Chef's choice
Ingredients
Duck curry
Roasted half duck
2 Piece
Shallots
1 Piece
Sugar snap peas
100 Grams
Coconut sugar
10 Grams
Red curry paste
7*
30 Grams
Ginger garlic paste
10 Grams
Vegetable seasoning
15*
2 Grams
Coconut milk
400 ML
Lime
1 Piece
Fish sauce
6*10*
10 ML
Water
100 ML
Fresh pineapple chunks
200 Grams
Fresh coriander
15 Grams
Red pepper
1 Piece
Corn starch
10 Grams
Rice
Water
350 ML
Jasmine rice
150 Grams
Spring onion
40 Grams
Allergens
*7 Crustaceans, *15 Celery, *6 Fish, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 7483 / 1788 |
| Fats (g) | 115.1 |
| of which saturated (g) | 49.1 |
| Carbohydrates (g) | 134 |
| of which sugars (g) | 28.5 |
| Fibers (g) | 15.4 |
| Proteins (g) | 69.7 |
| Salt (g) | 3.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast Duck
- Preheat the oven to 220°C / 200°C fan, and bring a kettle of water to a boil.
- Place the ducks in a roasting pan, season the skin side with salt and pepper, and pour enough boiled water to cover the bottom of the tray.
- Cover the tray with foil, and roast the ducks for 15 min until warmed through.
- After 15 min, remove the foil and roast the duck for an additional 15-20 min until crispy.
- Once cooked, remove from the oven and leave to rest for 5 min.
2 Boil rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid. Bring to a boil over a high heat.
- Lower heat, cover and cook for 12-14 min, until the rice is tender.
- Meanwhile, finely chop the spring onions.
- Once cooked remove from the heat, mix through the spring onions and keep covered until serving.
3 Prep
- Peel and finely chop the shallots.
- Deseed and chop the pepper into bite-sized pieces.
- Trim the sugar snaps and cut into bite-sized pieces.
4 Make curry
- Heat a large pot over a medium-high heat with a drizzle of oil.
- Fry the shallots and peppers for 2-3 min until softened.
- Add the curry and ginger garlic paste. Fry for 2 min.
- Add the vegetable seasoning, sugar, coconut milk, fish sauce and measured water.
- Mix 1 Tsp of corn starch with a splash of water.
- Add the slurry to the pot, bring to a simmer and cook for 3-5 min until thickened.
- Add the pineapple and sugar snaps and cook for 2-3 min
5 Shred meat
- Meanwhile, once the duck has rested and cooled slightly, use a knife to separate the breast from the leg.
- Cut the wing from the breast, leaving a fully separated and de-boned whole breast.
- Using a fork or clean hands, remove and shred the duck meat from the legs and wings.
- Add the shredded meat to the curry, reserving the breasts for serving.
6 Serve
- Slice the breasts.
- Cut the lime into wedges.
- Pick the coriander leaves.
- Serve the Roasted Duck Thai Red Curry with Spring Onion Rice topped with the sliced duck breast and coriander leaves.
- Squeeze over some lime juice to taste.
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