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Thai Red Curry with Duck
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.
Ingredients
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.
