Thai red duck with sticky pineapple rice

Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner.

Prep 20 minutes | Cook 15 minutes | Serves 2 | Easy

Ingredients

• 
  

• 2 duck breasts, skin removed and discarded

• 1 tbsp Thai red curry paste

• zest and juice 1 lime, plus extra wedges to serve

• 140g jasmine rice

• 125ml light coconut milk, from a can

• 140g frozen peas

• 50g beansprouts

• ½ red onion, diced

• 100g fresh pineapple, cubed

• 1 red chilli, deseeded and finely chopped

• ¼ small pack coriander, stalks finely chopped, leaves roughly chopped

Recipe from good food - click here for method