Thai Red Curry with Duck

Name: Thai Red Curry with Duck
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 600g roasted duck, sliced; 400ml coconut milk; 2 tbsp red curry paste; 150g canned lychees, drained; 150g cherry tomatoes, halved; 3 kaffir lime leaves; 2 tbsp fish sauce; 1 tbsp palm sugar; 1 handful Thai basil; 2 tbsp coconut oil

A rich Thai red curry with roasted duck, lychee, tomatoes and Thai basil. Adding the sweet lychees only in the final couple of minutes is what keeps them intact and juicy against the rich curry, rather than dissolving into the sauce over a longer simmer.

Total time

25 min

Prep

10 min

Cook

15 min

Difficulty

easy

Cuisine

Thai

gluten-free

Ingredients

600groasted duck, sliced

400mlcoconut milk

2 tbspred curry paste

150gcanned lychees, drained

150gcherry tomatoes, halved

3kaffir lime leaves

2 tbspfish sauce

1 tbsppalm sugar

1 handfulThai basil

2 tbspcoconut oil

Instructions

Fry curry paste in coconut oil 1–2 minutes.

Add coconut milk, kaffir lime, fish sauce and palm sugar. Simmer 5 minutes.

Add duck and cherry tomatoes, heat through 5 minutes.

Add lychees, cook 2 more minutes.

Stir in Thai basil. Serve with jasmine rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

321

Protein

3.4g

Fat

31g

Carbs

12.1g

Fiber

3.1g

Sodium

746mg

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