2 duck breasts, thinly sliced with fat on
Salt & pepper
195g Thai red curry paste
2 tbsp extra virgin olive oil
1 brown onion
4 cloves garlic
1 block tofu
1 bunch coriander
1 stalk curry leaves
1 bunch garlic chives
2 spring onions
1 x (270ml) coconut milk
2 cups stock
1 red chilli
1 green chilli
1 spring onion, greens thinly sliced
Thinly slice duck breast with the skin on, place in a bowl and season with salt, pepper and a generous spoonful of red curry paste, stir to coat the duck and set aside.
Sweat onion, garlic, curry leaves and chilli with a pinch of salt in a hot pan over medium-high heat.
Add duck with remaining curry paste, stir around for a few minutes to brown the duck and fry the curry paste.
Add tofu, spring onion, herbs, coconut milk and stock. Bring up to the boil and then reduce to a simmer, cook down for 20 minutes.
Serve with a dollop of coconut cream and thinly sliced spring onion.