This recipe does have a long list of ingredients but it really is all about the red curry paste. This dish has the perfect balance of hot, sweet and sour. Serve with simple steamed jasmin rice and cucumber salsa
You might think it strange that I have suggested just 3 duck breasts for 4 people. I have found that when sliced, there is plenty for 4
I have suggested 4-6 tablespoons of red curry paste so that you can adjust to how hot you want it. The paste recipe will make more than you need, you can store it in a airtight container in the fridge
RED CURRY PASTE
1 tsp cumin seed
2 tbsp coriander seeds
1 tsp black peppercorns
10 dried chillies, soaked for 10 minutes and drained
2 red chillies
3 cm ginger, peeled
1 tbsp shrimp paste (or fish sauce if you can’t find the paste)
2 tbsp coriander stalks (or root if you can buy your coriander with root on)
5 cloves garlic, peeled
4 banana shallots, peeled and roughly chopped
2 lemon grass stalks, trimmed and chopped
4 kaffir lime leaves (or the zest of a lime)
4 tsp sweet paprika
3 tbsp vegetable oil
pinch of mace
2 tsp salt
FOR THE CURRY
3 duck breasts, skin scored
4 -6 tbsp red curry paste
1 x 400ml coconut milk
150ml chicken stock
1 tbsp soft brown sugar or palm sugar
1 tbsp fish sauce
70g sugar snap peas
200g lychees, drained or 4-5 per person if using fresh
Handful of coriander leaves
2 limes, halved
2 spring onions, thinly sliced
First make the paste. Toast the cumin and coriander seeds until they release their fragrance. Grind with the black peppercorns in mortar and pestle. Put all the paste ingredients and the ground spices in a mini processor and grind to a paste. Store in an air tight container.
Heat a large dry frying pan to hot. Place the duck breasts skin side down and immediately turn the heat to low to render the fat. This may take up to 10 minutes. Once the fat is rendered, turn the heat up and fry until the skin is crisp, then turn over and cook for 4 – 5 minutes. Remove the breast and allow to rest somewhere warm.
In the same frying pan, add the red curry paste to the duck fat and cook for 1-2 minutes. Add the coconut milk and chicken stock. Give it all a good stir and add the sugar and fish sauce. Taste the curry and add more sugar or fish sauce if needed.
Add the lychees and sugar snap peas and simmer for 5 minutes
Slice the rested duck breasts. Divide the curry between 4 warm bowls, place the duck breast on each plate, garnish with coriander and spring onions and serve with lime.
Ideal with:
Thai duck and lychee curry
Equipment
Ingredients
Red curry paste
- 1 tsp cumin seeds
- 2 tbsp coriander seeds
- 1 tsp black peppercorns
- 10 dried chillis soaked for 10 minutes and drained
- 2 red chilli roughly chopped
- 3 cm ginger peeled and roughly chopped
- 1 tbsp shrimp paste
- 2 tbsp coriander stalks
- 4 cloves garlic peeled and roughly chopped
- 2 lemon grass stalks peeled and roughly chopped
- 4 kaffir lime leaves or the zest of a lime
- 4 tsp sweet paprika
- pinch mace
- 4 banana shallots
- 3 tbsp vegetable oil
- 2 tsp salt
For the curry
- 3 duck breasts skin scored
- 4-6 tbsp red curry paste
- 1 x 400g coconut milk
- 150 ml chicken stock
- 1 tbsp palm or soft light brown sugar
- 1 tbsp fish sauce
- 200 g lychee
- 70 g sugar snap peas
- handfull coriander leaves
- 2 limes halved
- 2 spring onions thinly sliced
Instructions
Make the paste
- First make the paste. Toast the cumin and coriander seeds until they release their fragrance.
- Grind with the black peppercorns in mortar and pestle. Put all the paste ingredients and the ground spices in a mini processor and grind to a paste. Store in an air tight container.
Make the curry
- Heat a large dry frying pan to hot. Place the duck breasts skin side down and immediately turn the heat to low to render the fat. This may take up to 10 minutes. Once the fat is rendered, turn the heat up and fry until the skin is crisp, then turn over and cook for 4 - 5 minutes. Remove the breast and allow to rest somewhere warm.
- In the same frying pan, add the red curry paste to the duck fat and cook for 1-2 minutes. Add the coconut milk and chicken stock. Give it all a good stir and add the sugar and fish sauce. Taste the curry and add more sugar or fish sauce if needed.
- Add the lychees and sugar snap peas and simmer for 5 minutes
- Slice the rested duck breasts. Divide the curry between 4 warm bowls, place the duck breast on each plate, garnish with coriander and spring onions and serve with lime.
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