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Thai Red Duck Curry
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
1
Roast duck at 180°C for 45 minutes. Skin should be golden.
2
Fry red curry paste in 3 tbsp coconut cream 3 minutes.
3
Add remaining coconut milk, fish sauce and palm sugar.
4
Add duck. Simmer 15 minutes.
5
Add lychees, lime leaves and chilli.
6
Stir in Thai basil last.
7
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
5g
Fat
24.7g
Carbs
12.9g
Fiber
3.7g
Sodium
820mg
Reviews
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