One pan fragrant duck vegetable curry

Ingredients

• 2 duck breasts
• 2 tsp light brown soft sugar
• 3 tbsp red Thai or massaman curry paste
• 2 tsp fish sauce
• 1 aubergine trimmed and cut into wedges
• 500g small potatoes halved
• 400g can coconut milk
• 2 lime leaves (optional)
• 200g green beans trimmed and halved
• ½ lime juiced
• sliced red chillies coriander leaves and roasted peanuts or cashews, roughly chopped, to serve
• cooked rice to serve

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