Name: Red Curry Duck with Lychees
Yield: Serves 4
Ingredients: 7 kaffir lime leaves, torn in half; 115 g (4 oz) cherry tomatoes; 1 tablespoon grated palm sugar (jaggery) or soft brown sugar; 1 handful Thai sweet basil leaves; 2 tablespoons fish sauce; 400 ml (14 fl oz) tin coconut milk; ½ roasted duck, boned and chopped; 2 tablespoons red curry paste; 1 long red chilli, seeded and thinly sliced; 60 ml (2 fl oz/¼ cup) coconut cream; 225 g (8 oz) tin lychees, drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

60 ml (2 fl oz/¼ cup) coconut cream
2

Method

Put the coconut cream in a wok or saucepan and simmer over medium heat for 5 minutes, or until the cream separates and a layer of oil forms on the surface. Add the curry paste, stir well to combine and cook until fragrant.
Add the duck and stir for 5 minutes. Add the coconut milk, fish sauce and sugar and simmer over medium heat for another 5 minu

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Red Curry Duck with Lychees

Ingredients

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