Duck Red Curry With Lychee

Duck Red Curry With Lychee

Hi guys

Today I’m presenting to you The Duck Red Curry With Lychee and baby peppercorn.

As promised,

I remember my friends on this page request for a recipe with baby fresh pepper corn! Here is the recipe for you yay!

I’m working on recipes of the previous posts. I will start with Red Curry since it’s the most requested

Note* My recipe can be quite spicy because I made it the traditional way

Red Curry with fresh duck and Lychee:

1) 2 1/2 Tbsp Red curry paste ( You can also use instance one but the taste may vary so put a little at a time )
2) 3 cups of Fresh coconut milk & cream
3) 1/4 cups of Kaffir lime leaves roughly torn
4) 3-4 pieces of fresh baby pepper corn (Green)
5) 1 Cup of fresh Thai sweet basil
6) 3/4 Cup of fresh tomato cut into bite size
7) 1/4 Cup of pineapple cut into small bite size
8) 8-10 Lychee deseeded
9) Fresh duck or BBQ duck sliced to a bite size
10) Good quality block palm sugar to taste
11) Good quality fish sauce (I like Mega Chef)
12) Salt to taste
13) Large red chili sliced for decoration

Direction:

1) Crack 1/2 cups of coconut cream and stir-fry Red Curry paste until fragrance. You can do this by add a little bit of coconut cream at a time and let it bubble until the oil is separate from water content. Don’t burn the curry. If you can’t crack the coconut cream, you can also use regular oil to fry the paste.

2) In another pot, warm up the rest of the coconut milk. Once the milk is warm, slowly add one ladle at a time to the curry paste that is fried and aromatic.

3) When the soup is boiled, add duck meat and let it boil until tender.

4) Add in pineapple, Lychee and the rest of the vegetable apart from basil and fresh pepper corn. Taste the curry with fish sauce, palm sugar and salt.

5) Once it taste is great and the curry come to a boil for the second time, add in basil and fresh peppercorn and turn off the heat. Serve hot with steamed rice.

Duck Red Curry With Lychee

Red curry with grilled duck and lychees

Prep Time 30 mins
Cook Time 30 mins
Course Main Course, Side Dish
Cuisine Thai
Servings 4 people as a side dish

Ingredients
  

  • 2 1/2 Tbsp Red curry paste ( You can also use instance one but the taste may vary so put a little at a time )
  • 3 cups of Fresh coconut milk & cream
  • 1/4 cups of Kaffir lime leaves roughly torn
  • 3-4 pieces of fresh baby pepper corn (Green)
  • 1 Cup of fresh Thai sweet basil
  • 3/4 Cup of fresh tomato cut into bite size
  • 1/4 Cup of pineapple cut into small bite size
  • 8-10 Lychee deseeded You can you canned version if you can't find fresh one. You can also substitute with other sweet and sour fruits such as pineapple.
  • 300 g Fresh duck or BBQ duck sliced to a bite size You can also use other meat if you don't like duck.
  • 1 Tbsp Good quality block palm sugar to taste Add a little at a time.
  • 2 Tbsp Good quality fish sauce (I like Mega Chef) Add a little at a time. If you are using instant curry paste, you may not need at all.
  • ½ Tsp Salt to taste Add a little at a time. If you are using instant curry paste, you may not need at all.
  • Large red chili sliced for decoration

Instructions
 

  • Crack 1/2 cups of coconut cream and stir-fry Red Curry paste until fragrance. You can do this by add a little bit of coconut cream at a time and let it bubble until the oil is separate from water content. Don't burn the curry. If you can't crack the coconut cream, you can also use regular oil to fry the paste.
  • In another pot, warm up the rest of the coconut milk. Once the milk is warm, slowly add one ladle at a time to the curry paste that is fried and aromatic.
    3) When the soup is boiled, add duck meat and let it boil until tender.
  • Add in pineapple, Lychee and the rest of the vegetable apart from basil and fresh pepper corn. Taste the curry with fish sauce, palm sugar and salt.
  • Once it taste is great and the curry come to a boil for the second time, add in basil and fresh peppercorn and turn off the heat. Serve hot with steamed rice.
Keyword Red curry, Thai curry