RED CURRY OF DUCK & LYCHEE

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Gregelms.com

Serves 4 

Who does't love a Red curry! Rich, sweet slightly salty with a good heat balance. Braised duck and sweet lychee is a meal that will go down well. 

Ingredients Needed

 

Paste                                                                                   

16 Dried long red chillies

- soak over night                                                                                                         

pinch of Salt                                                                    

3 Long red chillies                                                                    

3 Tablespoon Galangal 

4 Tablespoon Lemongrass 

4 Tablespoon red shallot

3 Tablespoon garlic 

2 Kaffir lime leaves

1 Tablespoon Shrimp paste                                                                           

1/2 Nutmeg , roasted and ground

3 cloves, roasted and ground

The Duck                                  

1 Duck breast

5 Duck Legs

Handful of salt

duck fat or oil 

The Curry 

125gm red curry paste

- fresh or shop 

250ml Coconut cream

500ml Coconut milk

500ml Chicken stock

2-3 Tablespoon palm sugar

3 Tablespoon fish sauce

6 kaffir lime leaves

4 Long red chillies

1/2 handful Thai Scuds

1 handful Thai Basil  

300gm tin lychee or fresh

Preparation 

Soak dried chillies in water over night, strain and set aside. 

Rub the Duck legs with the salt and allow to cure over night. 

Pre heat the oven 180'c.  Wash the duck legs and pat dry. Line a deep baking try with baking paper, add the duck legs and cover with the duck fat or oil until completely covered. Cook duck until meat fall off the bone. Take out and cool. 

Making the past

Place chillies with salt into a granite mortal and pestle. Pound until smooth. 

Add galangal, pound until fine, followed by kaffir lime leaves and lemon grass. This is extremely important to pound all to a smooth paste before adding in any more ingredients. 

Once the mixture is smooth, add in the red shallots and garlic, pound until fine. Add in the spices and pound until a smooth consistency.  Add shrimp paste. Set aside. 

Curry 

In a stockpot bring the coconut cream and a little of the Duck fat to the simmer. Add in the kaffir lime leaves and reduce until the cream splits and looks like ricotta cheese. Add in the paste. 

Cook the paste for 30 minutes stirring consistently so the paste does not burn. Once the paste smells aromatic add the palm sugar. Caramelise for 10 minutes on low heat. Add the fish sauce. Cook out for 3 minutes. Add coconut milk and chicken stock, bring to the simmer. 

Add in the duck, lychee, Thai scuds, Thai basil and taste. 

Cook for 10 to 15 minutes. Serve with Jasmine rice 

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