Red Curry Of Duck & Lychee

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



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


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. 


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 

Shop Ingredients 


Dried Chilli 500gm


Coconut Extract 'Hom-D' 560ml.png

Coconut Milk Hom D 560ml


Palm Sugar Soft 900g.png

Soft Palm Sugar 900gm


Curry Paste 'Mae Sri' Red 114g.png

Red Curry Paste


Coconut Extract 'Mae Ploy' 560ml.png

Coconut Cream Mae Ploy 560ml


Lychee 'Chef choice' 565g.png

Lychee Chef Choice


Shrimp Paste Muddy Canal 'Pratiptong' 45

Shrimp Paste 



Fish Sauce Mega Chef 700ml


Golden Choice Rice 5kg.png

Rice Golden Choice 5kg



All rights reserved ©2015 Thai Food Sensation by New Holland Publishers Pty Ltd ©2015 in Text Shayne Austin ©2015 in images New Holland Publishers. Photographer Greg Elms