French bean & duck Thai curry

4 servings 800 kcal or less asian bean sprout bean sprouts coconut milk curry duck fish sauce french bean french beans green beans green curry lime limes mains over an hour red chilli red chillies thai thai curry paste

N/A

Source

Ingredients

3-4 duck breasts , about 700g/1lb 9oz in total

6 tbsp green Thai curry paste

1 tbsp light brown sugar

400ml can coconut milk

2 tbsp fish sauce

juice 2 limes

6 lime leaves , 3 left whole and 3 finely shredded

200g French bean , trimmed

2 handfuls beansprouts

handful coriander leaves

1 red chilli , deseeded and sliced (optional)

Method

Place a sauté pan over a low heat and add the duck breasts, skin-side down, to the dry pan. Slowly fry until the skin is brown and a lot of the fat has rendered off – this can take about 20 mins. Flip them over to seal the other side for 1 min, then remove to a board until cool enough to handle. Pour all but 2 tbsp of the fat from the pan.

While the meat is resting, return the pan to the heat, then fry the curry paste and sugar for 1-2 mins until it becomes fragrant. Tip in the coconut milk, then fill the can with water and add this, too. Add the fish sauce, half the lime juice and the whole lime leaves, then bring to a simmer. Slice the duck breasts, then tip into the curry. Cover the pan, then simmer everything on the lowest heat for 1 hr until the duck is tender. Add the beans to the curry, then continue to cook, covered, for 10 mins until the beans are tender with a slight crunch. Taste and add more lime juice, fish sauce or sugar to season.

Stir in the bean sprouts, cook for 1 min more, then serve with coriander, shredded lime leaves and sliced chilli, if you like, and boiled jasmine rice.