• 150g Duck Breast Duck Breast, skinless, roasted
• 150g basmati rice Basmati Rice, boiled
• 80g spinach Spinach, raw
• 80g bean sprouts Bean Sprouts
• 30g curry paste Curry Paste, Thai red
• 150g coconut milk Coconut Milk, light
• 20g juice of ½ lime Lime
• fresh coriander & sliced chilli

1. 1

   Prep everything first: wash and trim the spinach and beansprouts, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

3. 3

   Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.

4. 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.

5. 5

   Meanwhile, steam or stir-fry the spinach and beansprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: basmati 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.