Duck and Lychee Red Curry
by Andrea B in User ContributedThe spiciness of the red curry, the sweetness of the lychees and the saltiness of the duck, combine to make a delicious simmering dish.
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Step 1: Getting it All Ready
You can find all the ingredients in your local Chinese market. I ‘cheat’ and buy the roasted duck already prepared. It takes hours off the prep time.
Step 2: The Beginning of Magic
Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface.
Stir the cream if it starts to brown around the edges.
Add the curry paste, stir well to combine and cook until fragrant.
- 1/4 cup coconut cream
- 2 tbsp red cury paste
Step 3: The Savoury Duck
Add the roasted duck and stir for 5 minutes.
Add the coconut milk, fish sauce and palm sugar and simmer over a medium heat for another 5 minutes.
- 1/2 roasted duck, boned and chopped
- 1 3/4 c coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm sugar (you can substitute brown sugar if you want)
Step 4: The Sweet Vegetables
Add the lychees and baby tomatoes and cook for 1 to 2 minutes.
Add the kaffir lime leaves.
- 8oz tin lychees, drained
- 4 oz baby tomatoes
- 7 kaffir lime leaves, torn in half
Step 5: Finishing and Serving
Taste, then adjust the seasoning if necessary.
Spoon into a serving bowl and sprinkle with the basil leaves and sliced chili.
- handful of Thai sweet basil leaves
- 1 long red chili, seeded and finely sliced
Notes
I know the recipe serves 4, but it is hard to have only one serving.
ROUXBE SUGGESTION (with approval from Andrea):
If you'd like to try and make your own Thai Red Curry Paste, try this recipe:
http://rouxbe.com/recipes/209/preview
Make a big batch as you become addicted!
