Roast Duck Breast & Thai Red Curry Veggies
with Jasmine Rice & Roasted Cashews
You'll be pleasantly surprised how easily this decadent dish comes together. The secret? A handful of hacks, including a helping hand from our mild Thai red curry paste. Don't forget the coriander garnish - it really makes the dish sing.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
capsicum
1
onion
1 packet
Roast Duck Breast
2 clove
garlic
1 tin
coconut milk
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 bag
herbs
1 bag
Asian greens
½ packet
mild Thai red curry paste
Not included in your delivery
olive oil
1 tbs
brown sugar
1.25 cup
water (for the rice)
¼ cup
water (for the curry)
1 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Add the water (for the rice) to a medium saucepan and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, roughly chop capsicum. Slice onion into thick wedges. Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 15-20 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
When veggies have 10 minutes remaining, place roast duck breast (reserve liquid from the packet for the curry), skin-side up on the roast veggie tray. Roast until lightly browned and heated through, 8-10 minutes. Heat a medium frying pan over high heat. When pan is hot, sear duck, skin-side down, until skin is golden brown, 1-2 minutes. Transfer to a plate to rest.
TIP: For even browning, press down on the duck in the frying pan using a spatula.
SPICY! The curry paste is mild, but use less if you're sensitive to heat.
While the duck is roasting, finely chop garlic. Roughly chop Asian greens. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add garlic and mild Thai red curry paste (see ingredients) and cook until fragrant, 1 minute. Add coconut milk, the brown sugar, water (for the curry) and reserved liquid from the duck packet. Stir to combine and cook until slightly thickened, 2-3 minutes.
Add Asian greens, the soy sauce and roasted veggies and cook, stirring, until greens are wilted, 1-2 minutes.
Slice roast duck breast. Divide jasmine rice between bowls. Spoon over the Thai red curry veggies. Top with duck and roasted cashews. Tear over herbs to serve.