Inspired by my go-to takeout order.

We are slowly marching through the most miserable time of the year – Winter. The trees look lifeless without their leaves to adorn them. The sun begins its descent too early each day, leaving me trudging home after work in darkness.
It’s on days like these that I burrow in my apartment, seeking warmth and comfort from the chilly rainy days in a hot, spicy, fragrant curry. Burying myself in a blanket on the couch, I took solace in knowing that within 3 taps, 30 minutes and 3 steps to my door, I could indulge in a delectable curry from the Thai restaurant down the street. Refreshingly simple to put together, my wallet started wondering aloud why I couldn’t reproduce this at home instead of ordering out. It’s a valid question – if I could still have a delicious warming curry within 30 minutes and without leaving my house at a fraction of the cost, then why wouldn’t I take advantage? Plus, the leftovers are easily frozen for the next time the urge struck me. There’s no way to lose here.

Crispy Duck Thai Green Curry

• 500g (1lb) duck breast
• Flour for dusting the duck
• Sugar
• 3 tbsp cooking oil
• 1x400ml can of coconut cream (leave a can of coconut milk in the fridge overnight
• 3 tbsp green curry paste
• 2 tbsp granulated sugar
• 3 tbsp fish sauce
• 1x400ml can of coconut milk
• 400g eggplant, cubed into bite-sized pieces
• 400g sweet potato, cubed into bite-sized pieces
• 2 large bell peppers, roughly chopped
• Fresh coriander, limes and white rice, to serve

1. Scoop the coconut cream into a heavy-bottomed large saucepan. Add 3 tbsp of the cooking oil and heat on medium-high until the cream splits, about 4 minutes. Add the green curry paste and cook until fragrant, about 2 minutes. Add the sugar and cook until caramelised, another 4 minutes. Pour in the coconut milk and bring to a boil. Add the eggplant, sweet potato and bell peppers, reduce heat to low and simmer until vegetables are cooked through, about 10 minutes.
2. Whilst the vegetables are cooking, dry the duck breasts and dust with flour. Lay the duck breasts skin side down in a cold saucepan. Increase the heat to high and fry until the skin is crispy, roughly 5 minutes, before flipping over and cooking on the other side for 4 minutes. Remove and dry on paper towels, reserving any rendered duck fat for future projects (duck confit, duck fat cocktails and more!).
3. Add the duck to the curry sauce and simmer until cooked through, 5-7 minutes. Squeeze in fresh lime before serving. Spoon the curry over hot rice and serve topped with fresh coriander. Enjoy!