Friday Feast: Mango Tree's Thai red duck curry

If your budget won’t stretch to a trip to Thailand this summer, this recipe is the next best thing. Bringing the fire and fragrance of Thai cuisine to your kitchen, Mango Tree’s gaeng phed ped is an exotic addition to your repertoire and guaranteed to become a family favourite. Adventurous mini-gourmets will love it and if your kids aren’t used to spice, you can leave out the red chilli garnish. The recipe serves two people but it’s easily doubled if you’ve got guests.

Gaeng Phed Ped (duck breast in Thai red curry)

Ingredients: 200g duck breast; 1½ tbsp sunflower oil; 2 tbsp shallots, chopped; 1/4 cup (50g) Thai red curry paste; 1/2 cup coconut milk; 1/4 cup chicken stock; 1/3 cup (80g) aubergine; 1/3 cup (70g) pineapple, cubed; 1 teaspoon nam pla (Thai fish sauce); ½ teaspoon palm sugar; 1-2 kaffir lime leaves; 1 red chilli, seeds discarded, sliced lengthwise; basil leaves for garnish.

1) Pan-fry the duck breast in 1 teaspoon sunflower oil over medium-high heat, skin side first, then turn over and cook for 2-3 minutes until golden outside. Remove from the heat and cut into 1 cm thick slices.

2) Heat remaining oil in a frying pan over medium-high heat. Add the shallots then the red curry paste and sauté until fragrant. Add the coconut milk and simmer until bubbling.

3) Add the chicken stock, slices of duck breast, aubergine and pineapple. Cook until the vegetables are tender, about 10-15 minutes. Season to taste with the nam pla and sugar. Add the kaffir lime leaves and chilli slices. Remove from the heat.

4) Transfer the curry to a plate or bowl and garnish with basil leaves, served with steamed Thai jasmine rice.

You can buy Thai red curry paste in most supermarkets or make your own. (If you make a big batch you can freeze it and use later). You can try the dish at Mango Tree with 50% off your food bill or check out our top diner rated Thai restaurants in London.