How To Make One-pan fragrant duck & vegetable curry
Serves:
Ingredients
- 4 duck legs, skin on
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 thumb-sized ginger, grated
- 1 red bell pepper, sliced
- 1 zucchini, cut into chunks
- 1 cup green beans, trimmed
- 1 cup coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (for serving)
Instructions
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Heat a large pan over medium heat and add the duck legs, skin side down. Cook for 5-7 minutes until the skin is crispy and golden. Flip the legs and cook for an additional 3-4 minutes. Remove the legs from the pan and set aside.
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In the same pan, add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant and slightly softened.
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Add the red bell pepper, zucchini, and green beans to the pan. Cook for 5 minutes, stirring occasionally.
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In a small bowl, combine the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice. Mix well.
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Pour the curry mixture into the pan with the vegetables and stir to combine.
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Return the duck legs to the pan, nestling them into the curry mixture. Bring to a simmer and cover the pan. Cook for 30 minutes over low heat, or until the duck is cooked through and tender.
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Serve the fragrant duck and vegetable curry over cooked jasmine rice. Garnish with fresh cilantro.
Nutrition
- Calories : 462kcal
- Total Fat : 34g
- Saturated Fat : 20g
- Cholesterol : 58mg
- Sodium : 684mg
- Total Carbohydrates : 24g
- Dietary Fiber : 6g
- Sugar : 11g
- Protein : 18g
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