Name: Red duck curry with lychees
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 boneless duck breast fillets (780g); 1 cup (250ml) canned coconut cream; 1 cup (250ml) canned coconut milk; 2 tablespoon fish sauce; 2 tablespoon finely chopped palm sugar; 565 gram canned lychees in natural juice, drained; 4 fresh kaffir lime leaves; 1 cup loosely packed fresh thai basil leaves; 2 cup (160g) bean sprouts; 1/4 cup (20g) fried shallots; 3 small fresh red thai (serrano) chillies, sliced; red curry paste; 12 dried long red chillies; 3/4 cup (180ml) boiling water; 5 white peppercorns; 1 teaspoon ground corinder; 1 teaspoon cumin; 1 teaspoon hot paprika; 2 shallots (50g), chopped coarsely; 4 clove garlic, chopped coarsely; 2 centimetre piece fresh ginger (10g), chopped coarsely; 10 centimetre stick fresh lemon grass (10g), sliced thinly; 3 coriander roots, chopped; 1 teaspoon shrimp paste; 1/2 teaspoon finely grated fresh lime rind; Red curry paste; 12 dried long red chillies; 3/4 cup (180ml) boiling water; 5 white peppercorns; 1 teaspoon ground coriander

Ingredients

4 boneless duck breast fillets (780g)

1 cup (250ml) canned coconut cream

1 cup (250ml) canned coconut milk

2 tablespoon fish sauce

2 tablespoon finely chopped palm sugar

565 gram canned lychees in natural juice, drained

4 fresh kaffir lime leaves

1 cup loosely packed fresh thai basil leaves

2 cup (160g) bean sprouts

1/4 cup (20g) fried shallots

3 small fresh red thai (serrano) chillies, sliced

red curry paste

12 dried long red chillies

3/4 cup (180ml) boiling water

5 white peppercorns

1 teaspoon ground corinder

1 teaspoon cumin

1 teaspoon hot paprika

2 shallots (50g), chopped coarsely

4 clove garlic, chopped coarsely

2 centimetre piece fresh ginger (10g), chopped coarsely

10 centimetre stick fresh lemon grass (10g), sliced thinly

3 coriander roots, chopped

1 teaspoon shrimp paste

1/2 teaspoon finely grated fresh lime rind

Red curry paste

12 dried long red chillies

3/4 cup (180ml) boiling water

5 white peppercorns

1 teaspoon ground coriander

1 teaspoon cumin

1 teaspoon hot paprika

2 shallots (50g), chopped coarsely

4 clove garlic, chopped coarsely

2 centimetre piece fresh ginger (10g), chopped coarsely

10 centimetre stick fresh lemon grass (10g), sliced thinly

3 coriander roots, chopped

1 teaspoon shrimp paste

1/2 teaspoon finely grated fresh lime rind

Method

1.Make red curry paste: place chillies and the water in small heatproof bowl; stand 15 minutes. Dry-fry peppercorns and ground spices in small frying pan, stirring until fragrant. Blend undrained chillies and dry-fried spices with remaining ingredients until mixture forms a paste. Set aside paste; you will only need 1/3 of the paste for this recipe.

2.Place duck breasts, skin-side down, in large oiled frying pan; cook over low heat, pressing down occasionally, about 15 minutes or until fat has rendered. Turn duck, cook over medium heat about 2 minutes or until browned. Drain on absorbent paper. Cool. Cut duck cross-ways into thick slices.

3.Open the can of coconut cream and remove about 3 tablespoons of the thick cream. Add to same heated cleaned pan with ¹/³ cup of the red curry paste; stir-fry until oil separates and mixture is fragrant. Stir in remaining coconut cream, coconut milk, fish sauce and sugar; bring to the boil. Reduce heat; add duck, lychees and roughly torn lime leaves, simmer 5 minutes. Stir in basil.

4.Serve curry topped with sprouts, fried shallots and chillies

This recipe needs 1/3 cup of the red curry paste; the remaining paste can be frozen in an airtight container for about a month. This is quite a hot curry paste; if you have a low heat- level tolerance, use less of the curry paste.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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