Thai red duck curry
About £1.57 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Duck legs2
- Thai curry paste40g
- Coconut milk400ml
- Tinned pineapple200g
- Peppers1
- Fish sauce20ml
- Basil15g
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Roast the duck legs (2) at 200°C until crisp (35 min), then shred.
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Fry the curry paste (40g) in a little oil (1 min), add the coconut milk (400ml) and simmer (5 min).
Kitchen note Fry the spices in the oil for 30 seconds before anything wet goes in. You'll smell when they're ready. That's where the flavour comes from.
- Add the pineapple (200g), sliced pepper (1) and duck (5 min).
- Season with fish sauce (20ml) and tear in the basil (15g). Serve with rice (300g).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.