Simon Rimmer served up tasty Thai duck red rice on Steph’s Packed Lunch.
The ingredients are: 2 duck breasts, 100ml chicken stock, 400ml tin coconut milk, 2 spring onions, 1 sliced red pepper, half pineapple peeled and cubed.
For the curry paste: 5 red chillies, de-seeded and chopped, 2 shallots, peeled and chopped, 1tbsp garlic paste, 2.5cm piece ginger, peeled and grated, 3 stalks lemon grass, chopped, 6 lime leaves, chopped, Pinch cinnamon, Pinch turmeric, Pinch salt, Splash vegetable oil, 15g palm sugar, 5 black peppercorns, 5g cumin seeds, dry fry and grind and 5g coriander seeds, dry fry and grind.
To serve: Sticky rice, 2tbsp fresh coriander, chopped and 1 lime, wedged.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.