Description

Crispy seared duck breast served over fragrant jasmine rice with a velvety Thai red curry packed with baby corn, snow peas, and coconut milk. Finished with fresh herbs and lime for a bold, aromatic meal.

Ingredients

Units Scale

2 duck breasts, skin scored
Salt and pepper to taste
1 tablespoon coconut oil
1 tablespoon red curry paste
1 cup coconut milk (full-fat)
1/2 cup vegetable broth
1 cup snow peas
1/2 cup baby corn
1 teaspoon brown sugar
1 teaspoon soy sauce or tamari
2 cups cooked jasmine rice
Fresh basil, cilantro, and lime wedges for garnish

Cook Mode Prevent your screen from going dark

Instructions

Pat the duck breasts dry and season with salt and pepper.
Place duck breasts skin-side down in a cold pan. Turn heat to medium and sear for 6–8 minutes until the skin is golden and crispy. Flip and cook for 3–5 more minutes. Rest before slicing.
In a separate pan, heat coconut oil over medium heat and sauté red curry paste for 1 minute until fragrant.
Add coconut milk and vegetable broth, stirring until smooth.
Mix in brown sugar and soy sauce. Simmer gently for 5 minutes.
Add snow peas and baby corn, simmer for another 3–4 minutes until tender.
Plate jasmine rice in a bowl, ladle curry and vegetables on one side, and fan sliced duck on top.
Garnish with fresh basil, cilantro, and lime wedge.

Notes

Let duck rest for 5–10 minutes before slicing to retain juices.
Adjust spice level by adding more or less red curry paste.
Substitute chicken or tofu for duck if preferred.

Nutrition

Serving Size: 1 bowl
Calories: 545
Sugar: 6g
Sodium: 460mg
Fat: 33g
Saturated Fat: 21g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 34g
Cholesterol: 110mg