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Slow cook Thai duck curry recipe

45 ratings

Ingredients

White rice can always be swapped for brown (check cooking instructions for timings)

of the reference intake
Carbohydrate 34g Protein 34.8g Fibre 5.9g

Turn the slow cooker on to high or low.
Heat a large frying pan or wok and add the peanuts. Toss around until they are lightly toasted. Remove from the pan and cool before roughly chopping. Add the oil to the hot frying pan then add the curry paste, duck and shallots. Stir fry for a few minutes until the duck is browned all over. Add the coconut milk and bring to the boil. Stir in the fish sauce and sugar. Pour into the slow cooker dish and mix in the red pepper, potatoes and 2/3 of the peanuts. Cover with a lid and cook for 4 hours on high or 8 hours on low.
Once cooked, serve with Thai jasmine rice and scatter over the reserved peanuts and sliced spring onions.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.