Thai red duck with sticky pineapple rice - Good Food Middle East
Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner
Ingredients
- 2 duck breasts, skin removed and discarded
- 1 tbsp Thai red curry paste
- zest and juice 1 lime, plus extra wedges to serve
- 140g jasmine rice
- 125ml light coconut milk, from a can
- 140g frozen peas
- 50g beansprouts
- ½ red onion, diced
- 100g fresh pineapples, cubed
- 1 red chilli, deseeded and finely chopped
- ¼ small pack coriander, stalks finely chopped, leaves roughly chopped
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