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Roast duck curry with lychee, green mint and basil

epicure 23 July 2013
Type of Meal

With the flavourful combination of tender duck meat and fruity lychees, it is no wonder this fragrant red curry is a perennial classic.

Serves 4
Cook time 30 minutes
Prep time 10 minutes

2 1/3 cups coconut cream, with 2 tablespoons (30ml) reserved for garnish
100g red curry paste
5 tbsp Thai fish sauce
2 tbsp Thai palm sugar
500g roast duck, thinly sliced
1 tin canned lychees, whole, with liquid strained
10 cherry tomatoes, ripened
15 sweet basil leaves, reserve 5 for the last step
5 kaffir lime leaves, smashed and torn into pieces
3 cups thick coconut milk

• Pour the coconut cream into a wok and simmer for 2 minutes at low heat. Stir continuously, until the coconut oil begins to separate.
• Add the curry paste, fish sauce, and palm sugar. Lightly fry the paste for 3-5 minutes. Simmer for an additional 2 minutes.
• Add the duck and lychees and simmer to a light boil.
• Add the cherry tomatoes and 10 sweet basil leaves. Simmer for 5 minutes.
• Turn off the heat and stir in the kaffir lime leaves, coconut milk and remaining sweet basil leaves.
• Season to taste.

From m(int.) Network

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