Thai duck and lychee curry - The Secret Supper Society

Thai duck and lychee curry

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 or freeze

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Course Main Course

Cuisine Asian

Servings people

Calories 445 kcal

What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!

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

Equipment

Mini Blender
Mortar and pestle

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.

Nutrition

Calories: 445kcalCarbohydrates: 27gProtein: 41gFat: 21gSaturated Fat: 12gCholesterol: 175mgSodium: 1835mgPotassium: 942mgFiber: 6gSugar: 14gVitamin A: 4137IUVitamin C: 95mgCalcium: 114mgIron: 11mg

Tried this recipe?Let us know how it was!