Skip to main content

Thai duck curry

Serves 4

200g soba noodles
½ curly green cabbage very finely sliced
1 large pepper or 2 small peppers of different colours finely sliced
1 small bunch spring onion sliced
2 tablespoons olive oil
Juice of one lime
1 large tablespoon green curry paste
3-4 tablespoons tamari sauce
1 tin (4-5 pieces) cooked duck
1 bunch coriander
2 tablespoons roasted peanuts

Put the duck and a little fat into an oven proof dish then heat the duck in the oven for approximately 10 minutes at 200 degrees.
Meanwhile, heat the oil in a wok and add the green curry paste. Mix in the chopped veggies (cabbage, onion, peppers)
Remove the duck form the oven and allow to cool.
Boil water for the noodles and heat as per packet instructions. Once cooked mix them in with the veggies and the tamari sauce and lime juice.
Add the meat, the place into serving bowls. Top with peanuts and coriander.

TIP: You can use up any veggies that may need using up. Broccoli and spinach/kale work well too.
TIP: You can create the same recipe using left over roasted chicken, lamb or beef pieces.

Leave a Reply