Name: Red duck curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400 millilitre can coconut cream; 2 tablespoon thai red curry paste; 565 gram can lychees in syrup, drained,; 1/4 cup reserved lychee syrup; 1 barbecued duck, skin removed, flesh sliced; 2 baby eggplants, sliced; 4 kaffir lime leaves, finely sliced; 2 teaspoon fish sauce; 1 large red chilli, finely sliced, plus extra to serve; steamed white rice, thai basil leaves, to serve

Red duck curry

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

400 millilitre can coconut cream

2 tablespoon thai red curry paste

565 gram can lychees in syrup, drained,

1/4 cup reserved lychee syrup

1 barbecued duck, skin removed, flesh sliced

2 baby eggplants, sliced

4 kaffir lime leaves, finely sliced

2 teaspoon fish sauce

1 large red chilli, finely sliced, plus extra to serve

steamed white rice, thai basil leaves, to serve

Method

1.Pour half the coconut cream into a large saucepan or wok. Heat on medium, 3 minutes. Stir curry paste through. Simmer, 5-6 minutes, until oil begins to separate.

2.Increase heat to high. Pour in remaining cream and reserved syrup. Add lychees, duck, eggplant and lime leaves. Bring to boil on high. Reduce heat to medium and simmer, 4-5 minutes, until eggplant is just tender.

3.Stir fish sauce and chilli through. Serve with steamed rice and top with torn basil leaves and extra sliced chilli.

If canned lychees are unavailable, you could substitute canned pineapple pieces. For a refreshing dessert, and to avoid waste, freeze remaining lychee syrup and serve small scoops with fresh fruit.
Note

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Ingredients

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