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Red Thai Duck Curry
Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger
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How We Make It At Our Kitchen
- To make the Red Thai sauce for this dish, our Chefs start by simmering water, cinnamon sticks, bay leaves, cardamom and star anise for 45 mins to make a spice stock
- They then lightly fry garlic until it is golden brown, before adding lemongrass, ginger, red Thai paste, tamarind paste, tamari, Thai fish sauce and lime juice as the key flavours for the sauce. (Our red Thai paste is made from a blend of red chillis, onion, garlic, lemongrass, galangal, kaffir lime leaves and spices including coriander seeds, fennel and cardamom.)
- These ingredients are cooked out for 45 mins to form an aromatic paste and to allow the flavour of the spices to fully develop. They then add honey and blended red peppers (to give the distinctive red colour to the sauce), as well as coconut milk and the spice stock, along with lime leaves to complete the sauce
Nutrition
serves 1
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 866 | 2,338 |
| Energy (cal) | 207 | 559 |
| Protein (g) | 13.8 | 37.3 |
| Carbohydrate (g) | 11.1 | 30 |
| of which: sugars (g) | 6.3 | 17 |
| Fat (g) | 11.5 | 31.1 |
| of which are saturates (g) | 5.4 | 14.6 |
| Fibre (g) | 1.8 | 4.9 |
| Sodium (g) | 0.21 | 0.57 |
| Salt (g) | 0.525 | 1.425 |
Please Note: The details above are correct as of 22 September 2023 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Duck (25%) (Duck, Salt, Sugar, Spices (Aniseed, Cinnamon, Clove, Fennel, Ginger), Maltodextrin, Onion Powder), Coconut Milk (Water, Coconut Extract), Red Peppers, Green Beans, Water, Tamarind Paste (Tamarind, Water), Ginger Puree (3%), Honey, Thai Fish sauce (Water, Anchovy Fish Extract, Salt, Sugar), Rapeseed Oil, Tamari (Soya Beans, Water, Sea Salt, Alcohol, Koji Spores (Aspergillus Oryzae)), Garlic, Demerara Sugar, Cornflour, Cinnamon, Lemongrass Puree [Sulphites] (Lemongrass, Lemon Juice, Salt), Lime Leaf, Red Thai Curry Paste (Lemongrass, Red Chilli, Onion, Salt, Garlic, Galangal, Spices (Coriander Seed, Cardamom), Kaffir Lime Peel), Lime Juice, Green Cardamom, Star Anise, Bay Leaves.
This product is made in our kitchen in Kent, using ingredients of varied origin.
Please Note: The details above are correct as of 22 September 2023 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 1
Microwave:
Oven:
Oven Settings
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the microwave guidelines but cook for 2 mins. Stir and cook for a further 30 seconds.
Extra Warnings:
Steam may be released when removing lid. Although every care has been taken to remove all bones, some may remain.
Please Note: The details above are correct as of 22 September 2023 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Fish, Soya, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 22 September 2023 but as we are constantly improving our recipes it is essential to check the label on the packaging.
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