Thai Red Curry Duck with Coconut Rice, Kai Lan & Lychee
Fragrant, spicy, with a little hint of sweetness from the lychee and tender juicy duck breast makes this a delicous meal for the cooler evenings. With a flavoursome coconut rice and fresh herbs it makes for a winning meal.
Ingredients
- 2 of Duck Breast (medium)
- 2 Tbsp of Thai Red Curry Paste
- 1 Tsp of Chicken Stock Concentrate
- 1 400g Pack of Coconut Cream
- 1 Tsp of Fish Sauce
- 1 Bunch of Kai Lan
- 15 g of Minced Lemongrass
- 40 g of Thai Curry Herbs
- 3⁄4 Cup of Jasmine Rice
- 48 g of Lychees
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Get startedStep-by-step instructions
Prepare Ingredients:
Pat duck breasts, dry with paper towel and score the skin with a sharp knife diagonally 3-4 times. Pick coriander leaves and finely chop stems. Cut kai lan into bite sized pieces. Cut lychees in half.
Cook Rice:
Add rice and 1⁄2 cup of coconut cream to a small pot with 1 cup of water and a pinch of salt. Bring to the boil, cover and simmer until rice is tender, approx 15 minutes.
Seal Duck:
Heat a frying pan over a high heat for 2 minutes, (no need for oil) place the duck breast into the pan skin side down for 3-4 minutes until skin is crisp and golden. Set duck aside on a plate for now. You finish cooking it in the curry sauce.
Make the Curry:
Heat a wok or frypan on medium heat. Drizzle 1 tsp of oil into pan and add the curry paste and lemongrass. Stir for 1 minute until fragrant. Add the coconut cream, stock, 1⁄4 cup of water, kaffir lime, and chopped coriander stems. Simmer for 10 minutes to reduce and develop flavour.
Finish the Curry:
Dice or slice the duck breast and add to the curry. Add the lychees and kai lan and turn down to a gentle simmer and cook for 3-4 minutes.
You Plate It:
Season the curry with fish sauce to taste and add half of the coriander leaves. Fluff the coconut rice with a fork and divide between bowls. Add the curry and garnish with thai basil and the remaining coriander.
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