- Duck breast - 3 pieces (boneless, fat optional)
- Olive oil - 2 items. spoons
- Garlic - 3 Teeth
- Thai red curry paste - 6 Art. spoons
- Coconut milk - 400 milliliters
- Hot water - 2 glasses
- Fish sauce - 4 items. spoons
- Chopped fresh ginger - 3 tablespoons. spoons
- Olive oil - 2 items. spoons (optional)
- Red onion - 1/2 Pieces (cut into slices)
- Sweet pepper - 1 piece
- Pineapple - 1/2 Pieces (can be used canned)
- Fresh basil - - Pieces (a lot)
- Rice - 1 Piece (cooked)
- Lemon grass - 1 piece (optional)
In a bowl of a combine or a blender, put onions of onions. Slice the lemon grass. And add to the onion. Add cayenne pepper ... ... peeled garlic ... ... a slice of ginger ... ... some ketchup ... ... ground cumin and ground coriander ... ... then add the fish sauce and curry ... ... some sugar ... ... chili powder ... ... some coconut milk ... ... and lime juice. And mix everything into a homogeneous mass. Before you begin to prepare a duck, prepare the vegetables. You will need chopped garlic, crushed fresh ginger, chopped red onion, chopped pepper, pineapple slices, a handful of cherry tomatoes, and a good amount of fresh basil. Rinse the breasts and wipe them dry with paper napkins. Fry the duck fat down on a hot skillet with olive oil. Do not fry the other side, remove the ducks from the frying pan. We needed only fat from ducks. Cut the duck into pieces and cover with foil, set aside. Fry the garlic on low heat (you can in duck fat, adding a little oil, or you can in a new skillet). Add the curry mixture. And cook for a few minutes. Add the coconut milk. Some water. A little fish sauce. Then, ginger. And allow the mixture to cook over medium heat for 10-15 minutes. Meanwhile, in a scallop, on a high heat in a small amount of olive oil fry onions and peppers. Cook for a few minutes. Then, add the duck. Stir well and cook for a few minutes. Add the pineapples and cherry tomatoes. Stir and cook for 3-4 minutes. Next, add the curry sauce that was cooked in another pan. As it starts bubbling, switch the fire to medium and cook for 5-10 minutes. If it seems to you that the mass is too thick add a little water. Spread the cooked rice on plates. At the very last moment, before removing from the plate, add basil. Stir well, remove from the plate. Over rice put duck meat with vegetables and pour over the sauce. Decorate with a sprig of basil. Bon Appetit.
Servings: 6