Thai red coconut curry with duck breast

• Boil the water for the rice in a lidded pot or saucepan (see pantry for amount).
• Halve the broccolini lengthways, or cut any thicker stems into quarters.
• Discard the tips of the green beans.
• Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand, covered, until serving. Season with salt en pepper.

• Transfer the green beans and broccolini to a lidded deep frying pan and add a shallow layer of water. Bring to a boil and cook the vegetables, covered, for 4 - 6 minutes.
• Drain the vegetables, add back to the pot along with a drizzle of sunflower oil and fry for 3 - 5 minutes over high heat. In the last minute, add the ketjap. Season with salt and pepper.
• Keep warm, covered, until serving.

• Meanwhile, crush or mince the garlic.
• Peel the ginger and then mince it or use a microplane as preferred.
• Finely chop the onion.
• Deseed and finely chop the red chili pepper*. 

*Take care, this ingredient is spicy! Use as preferred.

• Re-heat the pan with the duck fat on medium-high heat and fry the garlic, ginger, onion and chili pepper for 2 - 3 minutes. Add the red curry paste and fry for another minute.
• Chop the Thai basil.
• Quarter the lime.
• Then, add the coconut milk and cook for 3 - 5 minutes. Squeeze in lime juice to taste and season with salt and pepper.