Thai Red Curry Duck Breast, Brown Rice & Mushrooms Plate
Thai Red Curry Duck Breast, Brown Rice & Mushrooms Plate brings Thai flavour to a plate that delivers 45g of protein for 651 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 150g Duck Breast
- 120g brown rice
- 80g mangetout
- 80g mushrooms
- 30g curry paste
- 150g coconut milk
- 20g juice of ½ lime
- fresh coriander & sliced chilli
Method
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1
Prep everything first: wash and trim the mangetout and mushrooms, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.
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4
Fry the red curry paste for 1 minute until fragrant, stir in the light coconut milk and simmer for 5 minutes. Finish with lime juice.
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5
Meanwhile, steam or stir-fry the mangetout and mushrooms for 3-5 minutes until just tender with a little bite.
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6
Build the plate: brown rice first, then the veg and duck breast, spooning over any remaining sauce. Finish with the fresh coriander & sliced chilli.
Tap ingredients and steps to tick them off as you cook.