Name: Thai duck and lychee curry
Prep time: 20 min
Cook time: 25 min
Ingredients: 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; 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)

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A bowl of red curry with sliced duck, round vegetables, and herbs, served with a side of white rice in a patterned bowl and a small dish of cucumber salad on a wooden table.

Asian inspired recipes Main Course

Poultry & Game

Thai duck & lychee curry

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