- 2 tbsp vegetable oil
- 675g (1lb 8oz) duck breasts (sliced) and duck thighs (for more flavour brown the meat first)
- 12 shallots, thinly sliced
- 6 cloves garlic, finely chopped
- 2 tbsp fresh ginger, grated
- 75g (3oz) Thai red curry paste (more or less to taste)
- 2 x 400ml (14 fl oz) cans coconut milk
- 1 tbsp soft brown sugar
- 3 kaffir lime leaves, thinly sliced
- 2 tbsp lime juice
- 20 fresh basil leaves, ripped
- 3 handfuls washed spinach, torn
- 1 tbsp fish sauce (nam pla)
- 1 bunch fresh coriander leaves
- Spring onions to garnish, trimmed and thinly sliced
- Fresh chilli to garnish, deseeded and sliced
- Lime halves, to serve
- Cooked rice, to serve
- Heat the oil in a saucepan over a medium heat, add the shallots, garlic and ginger and cook for a few minutes, stirring. Stir in the brown sugar and curry paste, then after another few minutes add the coconut milk and the kaffir lime leaves and stir through.
- Add the duck thighs and cook on a low heat for 20 to 30 minutes with the lid on. Then add the duck breasts and cook with the lid on another 15 minutes or until tender.
- Take out the duck thighs, slice them and return them to the curry.
- Stir through the spinach along with the coriander, fish sauce and lime juice, cooking until the spinach has wilted.
- Serve with fragrant rice such as jasmine, garnished with spring onions, chillies and lime halves.