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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I haven't tried this one yet, but it looks good. It comes from an Australian magazine Simply lite which sadly no longer exists. I feel like I should make a note on this that in Australia Butternut squash is also considered pumpkin. Ingredients:
2 (300 g) duck breasts |
500 g pumpkin |
2 teaspoons vegetable oil |
4 shallots |
1 tablespoon red curry paste |
1 liter water |
1 tablespoon sugar |
1/4 cup fish sauce |
4 kaffir lime leaves |
12 cherry tomatoes |
1/2 cup basil leaves |
140 ml light coconut milk |
Directions:
1. Remove skin from duck, and cut meat into thin strips.
2. Peel Pumpkin and cut into 2cm cubes.
3. Combine oil and spring onions in a large saucepan, stir over medium heat for 2 minutes or until softened.
4. Add curry paste and stir over heat for 1 minute.
5. Add water, sugar, fish sauce, and lime leaves.
6. Bring to the boil, reduce heat to low and simmer for 5 minutes.
7. Add duck, pumpkin, and tomatoes, cook for 10 minutes or until duck and pumpkin are cooked.
8. Add basil and coconut milk, warm through.
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