Quick & Easy

Duck red curry

Rich and flavoursome duck red curry from Australian Women's Weekly.
duck red curry



1.Place curry paste in large saucepan; stir over heat until fragrant. Add coconut milk, stock, lime leaves, sauce and juice; bring to a boil. Reduce heat; simmer, stirring, 5 minutes.
2.Reserve about eight small whole basil leaves for garnish; add remaining basil leaves with duck, lychees and bamboo shoots to curry mixture. Cook, stirring occasionally, about 5 minutes or until heated through.
3.Place curry in serving bowl; sprinkle with sliced chilli and reserved thai basil leaves.

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