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Thai duck curry
Thai duck curry
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Whip up a quick and flavorful Asian curry using canned coconut milk in just 30 minutes!
Ingredients:
  • 4 makrut lime leaves
  • 3 Lebanese eggplants
  • 250g snake beans or green beans
  • 200g (1 cup) jasmine rice
  • 2 x 270ml cans coconut milk
  • 100g (1/3 cup) Thai red curry paste
  • 250ml (1 cup) chicken consomme or Massel chicken style liquid stock
  • 2 duck breasts (see note)
  • 1 long red chilli
  • 565g can lychees
  • 48.80 gm fish sauce
  • 20.00 ml grated palm sugar
  • 1/2 lime, plus extra wedges, to serve
  • 82.50 ml Thai basil or coriander leaves
Instructions:
  • In a saucepan, bring 500ml (2 cups) of water to a boil. While waiting, crumple the lime leaves. Prepare the eggplants by trimming and slicing them into 5mm-thick rounds and cut the beans into 5cm lengths. Set them aside with the lime leaves.
  • Rinse rice in a sieve, then add it to boiling water. Cover, simmer on low heat for 12 minutes, or until water is absorbed.
  • In a wok, heat 125ml (1/2 cup) coconut milk over medium heat until oil starts to separate, stirring occasionally for about 3 minutes. Stir the paste in for 2 minutes. Finally, pour in the consomme and the rest of the coconut milk, then simmer until it gently bubbles.
  • Stir in fresh lime leaves and a colorful assortment of veggies into the fragrant curry, simmer gently for 10 minutes, or until the eggplants are tender.
  • Heat a pan over medium heat. Place duck in the pan skin-side down and cook until crisp, about 8 minutes. Flip and continue cooking for another 3 minutes or until just cooked. Let it rest for 3 minutes before serving.
  • Cut the chilli in half, remove the seeds, and thinly slice it. Drain the lychees, then mix them into the curry along with the fish sauce, sugar, and freshly squeezed lime juice.
  • Slice succulent duck and divide it evenly among bowls filled with aromatic curry. Sprinkle with vibrant sliced chili and fresh basil leaves. Serve this exquisite dish with fluffy rice and an extra squeeze of zesty lime for a burst of flavor.

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