One Pan Fragrant Duck Vegetable Curry Recipes

ONE-PAN FRAGRANT DUCK & VEGETABLE CURRY

Steps:

• Heat a wok or frying pan over a low heat and lay the duck breasts in the pan skin-side down. Reduce the heat to low and sizzle gently for 10-15 mins until the skin is golden and the fat has rendered into the pan. Remove the breasts to a plate and leave to cool.
• With the pan still on a low heat, scatter the sugar over the leftover duck fat and stir in the curry paste and fish sauce. Cook, stirring, for 3-4 mins until fragrant, then add the aubergine and potatoes, and stir to coat. Let the veg absorb some of the paste for a few minutes, then pour over the coconut milk and half a can of water, add the lime leaves (if using) and bring to a simmer.
• Meanwhile, finely slice the duck breasts. Stir the meat and resting juices into the curry and simmer for 40 mins, stirring occasionally, until the potatoes are just cooked and the duck is tender. Stir in the green beans and simmer for 10 mins more until the beans are cooked. Remove from the heat. Stir in the lime juice, taste and add more lime, sugar or fish sauce if needed. Scatter over the chillies, coriander and peanuts. Serve with cooked rice.

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

Steps:

• Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
• Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
• Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

QUICK VEGETABLE CURRY

Steps:

• Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
• Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.

VEGETABLE CURRY

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
• Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.