Thai red duck with sticky pineapple rice recipe | Good Food
Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
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 pineapple cubed
- 1 red chilli deseeded and finely chopped
- ¼ small pack coriander stalks finely chopped, leaves roughly chopped
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