Thai Red Duck, lychee and potato curry

PREP TIME: 15 MINS

COOKING TIME: 20 MINS

SERVES: 6

INGREDIENTS

 

400ml tin coconut cream

1/4 cup red curry paste

1 cup chicken stock

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

400g Spud Lite baby potatoes, quartered

100g green beans, trimmed and halved

1/2 punnet cherry tomatoes

300g frozen lychees, thawed

4 cooked duck breasts, thinly sliced

1/3 cup Thai basil leaves

2 makrut lime leaves, shredded

To Serve

 

jasmine rice

METHOD

 

Step 1
For the curry, heat 2 tablespoons of the coconut cream in a wok over a medium heat until it separates.

Step 2
Add curry paste and cook for 2-3 minutes until aromatic. Add remaining coconut cream, chicken stock, fish sauce, sugar and lime juice, stirring to combine. Bring to a simmer before adding potato and cooking for 15 minutes, or until tender.

Step 3
Add green beans, cherry tomatoes, lychees and cooked duck and warm through for 2-3 minutes.

Step 4
Check flavour balance of curry and adjust accordingly with extra fish sauce (salty), brown sugar (sweet) and lime juice (acidic) before. topping with Thai basil and lime leaves.

Serve curry with Jasmine rice.

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