About this recipe

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Recipe highlight

Why you’ll love it

Creamy red curry, tender duck, sweet lychee, and Thai basil create a bold main dish that tastes rich, elegant, and unforgettable. 🦆

Ingredients

• Curry base
• 🥥 400 ml coconut milk (1⅔ cups / 13.5 fl oz) dairy
• 💧 200 ml chicken stock (¾ cup / 6.8 fl oz)
• 🌶️ 40 g Thai red curry paste (2 tbsp / 1.4 oz)
• 🥣 25 ml fish sauce (1½ tbsp / 0.85 fl oz) seafood
• 🍬 15 g palm sugar (1 tbsp / 0.5 oz)
• Duck and additions
• 🦆 500 g roasted duck breast or leg meat, sliced (1.1 lb)
• 🍍 200 g canned or fresh lychees, drained (1 cup / 7 oz)
• 🍅 120 g cherry tomatoes, halved (1 cup / 4.2 oz)
• 🌿 20 g Thai basil leaves (⅓ cup / 0.7 oz)
• 🌶️ 2 red chilies, sliced

Preparation

• 1 Fry the curry paste Heat half of the coconut milk in a pan and stir in the red curry paste until fragrant and glossy. 🌶️
• 2 Add the remaining liquid Pour in the rest of the coconut milk and the stock and bring to a gentle simmer. 🥥
• 3 Season the curry Stir in fish sauce and palm sugar and cook 2 min so the sauce becomes balanced and aromatic. 🥣
• 4 Add the duck Add sliced roasted duck and simmer gently for 4–5 min so the meat warms through without drying out. 🦆
• 5 Add fruit and tomatoes Add lychees and cherry tomatoes and cook briefly for 2 min so they stay juicy and bright. 🍍
• 6 Finish with herbs Add Thai basil and sliced chilies at the end and stir just until fragrant. 🌿
• 7 Rest briefly Turn off the heat and let the curry sit 2 min so the flavors settle together. 🛋
• 8 Serve Ladle into bowls and serve hot with jasmine rice. 🍽️

Timing details

Nutrition

Estimated values per serving.

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