This Thai Red Duck Curry with Lychees recipe is full of flavour. Roast the duck breasts skin-side-down. Make the Thai Red Curry using your favourite store-bought red curry paste with coconut cream, fish sauce and sugar. Add lychees, cherry tomatoes, basil and kaffir lime leaves. Serve with rice and basil leaves.
Thai Red Duck Curry with Lychees Recipe
Serves 4
Ingredients:
2 tsp vegetable oil
3 duck breast fillets
400ml can light coconut cream
¼ cup red curry paste
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
12 fresh lychees, peeled, stone removed
250g cherry tomatoes
⅓ cup Thai basil leaves
6 fresh kaffir lime leaves
steamed jasmine rice, to serve
extra basil leaves, to serve
Method:
Preheat oven to 200C. Line a baking tray with baking paper. Heat oil in a non-stick frying pan over medium-high heat. When hot add duck breasts, skin-side-down and cook for 2 minutes or until browned. Turn and cook for a further 2 minutes. Transfer to tray and roast in oven for 8 minutes before setting aside.
Heat ½ cup coconut cream in a deep pan or wok over medium-high heat. Bring to the boil. Add curry paste and stir until combined. Cook for 2 minutes or until aromatic. Add remaining coconut cream with fish sauce, sugar and duck, sliced diagonally. Reduce heat to medium and simmer for 4-5 minutes or until sauce thickens. Add lychees, cherry tomatoes, basil and kaffir lime leaves.
Cook for 1-2 minutes or until heated through. Spoon rice into serving bowls. Serve rice alongside bowls of curry topped with extra basil leaves.
