This is one of my favourite ways to eat duck. I just love the way it soaks up the sauce and how the spiciness is offset by the sweet fruit. Duck is often more expensive than other poultry, so it’s also a very economical way to enjoy it more regularly.
Serves: 4
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup coconut cream
- 4 tbsp Thai red curry paste
- 400mL tin coconut milk
- 6 kaffir lime leaves, roughly torn
- ½ Chinese roast duck, deboned & cut into bite-sized chunks
- 100g lychees (fresh or tinned)
- 100g fresh pineapple, peeled & cut into 2cm chunks
- ½ punnet cherry tomatoes
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp coconut sugar
- ½ cup fresh Thai basil leaves
- Steamed rice, to serve
Method
- Pour coconut cream into wok or saucepan and simmer for 5 mins until cream splits and a layer of oil floats to the surface. Add curry paste and fry for 1 min until fragrant. Stir in coconut milk and ½ cup water, and bring to boil. Reduce heat to medium, add lime leaves and simmer gently for 5 mins.
- Add duck, lychees, pineapple and tomatoes to wok and simmer for 5–10 mins, until duck is warmed through and sauce has thickened slightly. Add fish sauce, lime juice and coconut sugar. Simmer for further 2 mins then stir through basil leaves and serve with steamed rice.
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