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Red duck curry
Red duck curry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in Thai-style red duck curry for a cozy and flavorful winter meal.
Ingredients:
  • 400ml can lite coconut cream
  • 1/2 Chinese barbecue duck, skin and bones removed, coarsely chopped
  • 24.40 gm fish sauce
  • 16.00 gm brown sugar
  • 1 565g can lychees, drained
  • 14 cherry tomatoes
  • 62.50 ml firmly packed fresh Thai basil leaves
  • 3 fresh makrut lime leaves, deveined, roughly torn
  • 1 fresh red chilli, sliced lengthways
  • 1 fresh green chilli, sliced lengthways
  • Steamed jasmine rice, to serve
  • 5 dried red chillies, soaked in warm water, drained
  • 1/4 red onion, finely chopped
  • 3 tsp finely chopped fresh lemon grass
  • 1 tsp finely chopped fresh galangal
  • 4 garlic cloves, finely chopped
  • 1 tsp finely chopped fresh coriander roots
  • 1/2 tsp finely grated makrut lime rind
  • 10 peppercorns
  • 3 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2.40 gm rock salt
  • 6.10 gm shrimp paste
Instructions:
  • Create a flavorful curry paste by grinding chillies, onion, lemon grass, and galangal in a mortar and pestle until crushed. Then, add garlic, coriander roots, and lime rind, and continue pounding until crushed. Finally, incorporate peppercorns, coriander seeds, cumin seeds, salt, and shrimp paste, and pound until a smooth paste forms. As an alternative method, blend the ingredients in a small food processor until smooth.
  • In a medium wok or frying pan over medium-high heat, bring 125ml (1/2 cup) of coconut cream to a boil. Stir in 2 tablespoons of curry paste and cook for 2 minutes until fragrant.
  • Pour in the coconut cream, duck, fish sauce, and sugar. Simmer on medium heat, uncovered, for 8-10 minutes until the sauce thickens. Stir in the lychees, tomatoes, Thai basil, makrut lime leaves, red and green chilies until heated through. Serve with rice in individual bowls.

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