Name: Red duck curry with pineapple and lychees
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 1
Ingredients: 1-56.00 gm red curry paste; 500ml (2 cups) salt reduced chicken style liquid stock; 270ml coconut cream; 1 small red capsicum, seeded and roughly chopped; 187.50 ml chopped fresh pineapple, cut into 2cm pieces; 125.00 ml fresh or canned lychees, halved; 4 duck breasts, trimmed; 10.60 gm lime juice; 40.00 ml whole Thai basil leaves

Red duck curry with pineapple and lychees

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Prep Time:
20 minutes

Cook Time:
12 minutes

Total Time:
32 minutes

Fiery red duck curry with sweet pineapple and lychees for a perfect balance of flavors.

Ingredients:

1-56.00 gm red curry paste
500ml (2 cups) salt reduced chicken style liquid stock
270ml coconut cream
1 small red capsicum, seeded and roughly chopped
187.50 ml chopped fresh pineapple, cut into 2cm pieces
125.00 ml fresh or canned lychees, halved
4 duck breasts, trimmed
10.60 gm lime juice
40.00 ml whole Thai basil leaves

Instructions:

In a wok or large non-stick frying pan over medium heat, heat oil and stir-fry curry paste for 1 minute. Add chicken stock and coconut cream, bring to a simmer, then reduce heat to low. Add capsicum and cook for 2 minutes. Stir in pineapple and lychees, cook for 6-8 minutes while stirring.
Heat a touch of oil in a spacious non-stick frying pan on medium heat. Cook the duck breasts in batches for 3-4 minutes on each side until beautifully golden and cooked to your preference. Drain on paper towel, cover, and keep warm.
Slice the duck into thick pieces. Mix lime juice into the red curry mixture and transfer into serving bowls. Arrange the sliced duck on top and garnish with fresh basil leaves. Serve without delay.

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