About this recipe:Made with already roasted duck, this curry is full of flavour and ready in mere minutes. Plan ahead and roast the duck beforehand to get a head-start on dinner; it can even be done a day or two before.
4 tablespoons red curry paste
1 (400ml) tin coconut milk
125ml chicken stock
2 kaffir lime leaves, torn
1 tablespoon fish sauce
1 tablespoon lime juice
15g Thai basil leaves
1 whole roasted duck, cut into pieces
1 (565g) tin lychees, drained (optional)
1 (225g) tin bamboo shoots, drained
3 red chillies, thinly sliced
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the curry paste in a large saucepan until fragrant. Add coconut milk, stock, lime leaves, fish sauce and lime juice, and bring to a simmer. Simmer 5 minutes.
Keeping a few basil leaves aside for garnish, add remaining basil, duck, lychees and bamboo shoots. Simmer 5 minutes or until heated through.
Serve sprinkled with sliced chillies and remaining basil leaves.
As an alternative, you could use pan-seared duck breasts. Simply heat a large frying pan over medium high heat and, once hot, sear four to five duck breasts skin-side down till well browned and crispy, about 10 minutes. Turn and cook a further 4 to 5 minutes. Remove from the heat and cover with foil while you prepare the other curry ingredients. Once ready to add to the curry in step 2, slice the duck and add to the coconut-curry mixture.