Recipe Sections
4
Lychees are a nice addition to this curry.
Of course you must serve this with Thai jasmine rice!
This is one of my favourite dishes, especially on Friday nights.
It is easy to cook as it all goes into the same pan, one ingredient after the other.
1 packet Luv-a-Duck Roast Duck Shanks
1 tbsp Thai red curry paste
1 tbsp raw sugar (or palm sugar)
1 tbsp fish sauce
1 cup green beans cut in halves or thirds
400ml coconut milk
4 slices fresh pineapple, diced (optional)
12 cherry tomatoes (optional)
10 basil leaves (optional)
Heat pan and add curry paste and cook for a couple of minutes. Add sugar and the fish sauce.
Add duck shanks, green beans, coconut milk and bring to boil.
Add pineapple, cherry tomatoes and heat through.
Add the basil leaves and serve.