Roast Duck & Lychee Curry
This is one of my most favorite curries ever. The succulent roast duck and spicy, fragrant, creamy red curry sauce work so beautifully with the sweet lychees, and it is sooooooo simple to make. I always have some of this homemade red curry paste on hand and I buy a whole roast duck from Chinese butcher who chops it up for me, so it’s really only a matter of minutes to get this meal on the table. This curry is traditionally served at special celebrations like weddings in Thailand, and really makes for a special twist on the regular old red beef curry or green chicken curry. I like to serve it with coconut rice for an extra special treat.
•1/2 tablespoon peanut oil
•1/4 cup Thai red curry paste (you can substitute with store-bought paste if you wish, in which case you may need to use a little less)
•2 x cans of coconut cream
•1 whole roast duck, chopped
•1/2 punnet cherry tomatoes
•1 x can of lychees, drained
•6 kaffir lime leaves, very finely julienned
•1/2 teaspoon palm sugar
•1 tablespoon fish sauce
•Squeeze of lime juice
•Fresh Thai basil leaves, coriander and spring onion to garnish
1.In a large pot, fry the curry paste in a little peanut oil so that the flavours begin to release.
2.Add the coconut cream, palm sugar and fish sauce and bring to the boil.
3.Reduce heat to a simmer and add the roast duck. Allow to simmer for 10 minutes and then add the cherry tomatoes and lychees. Simmer for a further 5 minutes.
4.Check for seasoning, add the lime juice and then garnish with the fresh herbs to serve.