Thai Green Curry with Seared Duck Breast and Jasmine Rice

Prepare the Jasmine Rice

1. Rinse the jasmine rice under cold water until the water runs clear, then drain well.
2. In a medium saucepan, combine the rice with 300ml of water and a pinch of salt. Bring to a boil over high heat.
3. Once boiling, cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let it steam, covered, for an additional 5 minutes. Fluff with a fork before serving.

Sear the Duck Breast

1. Use a sharp knife to score the skin of the duck breasts in a tight diamond pattern, being careful not to cut into the meat. Season both sides generously with salt.
2. Place the duck breasts skin-side down in a cold, dry skillet. Set the heat to medium-low. This allows the fat to render slowly, resulting in an incredibly crispy skin.
3. Cook for about 8 to 10 minutes, regularly pouring off the excess fat from the pan into a heatproof bowl.
4. Once the skin is deeply golden and crispy, flip the duck and cook the flesh side for 3 to 4 minutes for medium-rare. Transfer the duck to a cutting board and let it rest for 5 minutes before slicing it thinly on a bias.

Cook the Green Curry

1. Spoon about 2 tablespoons of the thick coconut cream from the top of your coconut milk can into a medium pot set over medium heat. Add the green curry paste and fry, stirring constantly, for 2 minutes until fragrant.
2. Pour in the remaining coconut milk and bring to a gentle simmer.
3. Stir in the torn makrut lime leaves, fish sauce, and brown sugar. Add the baby corn and sugar snap peas, then simmer for 4 to 5 minutes until the vegetables are tender-crisp.
4. Remove the curry from the heat and fold in most of the Thai basil leaves, saving a few for garnish.

Assemble and Serve

1. Divide the warm jasmine rice between two shallow serving bowls.
2. Ladle the aromatic green curry and vegetables next to the rice.
3. Fan the sliced crispy duck breast beautifully over the curry.
4. Garnish with the sliced red chili and the remaining fresh Thai basil leaves.