Thai Red Duck Curry with Lychees

By Dixie Elliott

Thai Red Duck Curry with Lychees
This recipe is simple. Just sear and bake the duck breast then combine the remaining ingredients to make the spicy sauce.

Serves 4

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

1. 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.

2. 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.

3. 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.



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