Red Curry Duck with Lychees

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 60 ml (2 fl oz/¼ cup) coconut cream
  • 2


  1. 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.
  2. 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