Time 15 min
Recipe by Justine
2 duck breasts, cut into 6 pieces
½ tsp each of cinnamon, clove powder
2 cloves garlic, minced
3 tbsp vegetable oil
1 red onion, cut into squares
2 cinnamon sticks
1 tsp mustard seeds
1 tsp turmeric
3 cups of Basmati rice, washed
1 cup of AYAM™ Coconut Milk
1 ½ cups of water
3 tsp Indian-style mango pickles
Yoghurt, to serve
In a hot pan sauté the mushrooms in a little oil until golden.
In another large sauté pan add the green curry paste and cook off for 30 seconds. Then add the onions and ginger followed by the coconut cream. Add the mushrooms and cook for 10-15 minutes with the lid on. Now add the tomatoes and spinach and cook for a further minute.
Serve with rice and garnish with coriander.