Thai Red Duck Curry

Name: Thai Red Duck Curry
Prep time: 55 min
Cook time: 30 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 duck Marylands (leg and thigh), roasted; 400ml coconut milk; 3 tbsp red curry paste; 200g tinned lychees, drained; 2 tbsp fish sauce; 1 tbsp palm sugar; 1 cup Thai basil; 4 kaffir lime leaves; 1 red chilli, sliced

Slow-cooked duck, simmered in a rich red curry sauce with sweet lychees and fragrant Thai basil leaves.

Total time

85 min

Prep

55 min

Cook

30 min

Difficulty

medium

Cuisine

Thai

gluten-free

Ingredients

4duck Marylands (leg and thigh), roasted

400mlcoconut milk

3 tbspred curry paste

200gtinned lychees, drained

2 tbspfish sauce

1 tbsppalm sugar

1 cupThai basil

4kaffir lime leaves

1red chilli, sliced

Instructions

Roast duck at 180°C for 45 minutes. Skin should be golden.

Fry red curry paste in 3 tbsp coconut cream 3 minutes.

Add remaining coconut milk, fish sauce and palm sugar.

Add duck. Simmer 15 minutes.

Add lychees, lime leaves and chilli.

Stir in Thai basil last.

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

273

Protein

Fat

24.7g

Carbs

12.9g

Fiber

3.7g

Sodium

820mg

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