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Red Duck Curry

Red Duck Curry recipe, brought to you by MiNDFOOD.

Red Duck Curry

Serves 2

Curry Paste

Dried chilli (from 10 chillies)

2-3 Bird’s eyes chillies

1 Lemongrass (white part only), sliced

2 pinches Galangal

1 pinch sliced fresh tumeric

7 cloves garlic

1 shallot, sliced

1 kaffir lime rind

1 tbsp shrimp paste

125ml water

Curry

400ml coconut milk

300g roasted duck meat

1 tbsp fish sauce

4 lychees

1tbsp lychee juice

4 medium chunks of pineapple

100g apple eggplant

1 chilli

6 kaffir lime leaves, torn

50g Thai basil leaves, torn

1 Put curry paste ingredients other than oil in a blender and process to a smooth paste.

2 Heat a bit of oil in a small pan and fry the paste for 10 minutes to remove the raw taste.

3 Heat half of coconut milk in saucepan on medium heat. Add 3 tablespoons of curry paste. Cook for 5 minutes.

4 Add duck, fish sauce, lychee meat, juice, pineapple and remainder of coconut milk. Bring to boil.

5 Add eggplant and chilli. Cook for a few minutes, then stir in lime leaves.

6 Remove from the heat, stir in basil and serve with rice.

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