Red duck curry with lychees

Red duck curry with lychees

By
From
East
Serves
4
Photographer
Leanne Kitchen

This dish simply rocks. It’s a mild curry featuring the smoothness of coconut milk and the sweetness of lychees. (You can use tinned lychees if fresh aren’t available, but the flavour is nowhere near as good.) This recipe is made simpler by buying a barbecued duck from an Asian barbecue shop. Ask them to cut it up for you into bite-sized pieces. Serve this southern Thai–style curry with steamed jasmine rice.

Ingredients

Quantity Ingredient
1 quantity Red curry paste
2 tablespoons vegetable oil
1 litre coconut milk
60ml fish sauce
1 chinese barbecued duck, cut into 5 cm pieces through the bone
450g fresh lychees, peeled and seeded
or 250g tinned lychees, drained, juice reserved
250g cherry tomatoes
handful thai basil leaves, coarsely chopped
handful coriander leaves, coarsely chopped
1 long red chilli, thinly sliced, to serve
thai basil leaves, to serve

Method

  1. In a large wok over medium heat, cook the curry paste in the oil for about 5 minutes or until aromatic. Add the coconut milk and fish sauce and bring to a gentle simmer. Add the duck, lychees and reserved juice (or 60 ml water if using fresh lychees) and simmer for 5–7 minutes.
  2. Remove the wok from the heat and add the cherry tomatoes and herbs. Rest for 5 minutes to soften the tomatoes, then season with salt and freshly ground black pepper. Scatter over the chilli and Thai basil and serve immediately in bowls.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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