Thai Red Duck Curry with Lychees

  • Thai Red Duck Curry with Lychees
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes


  • 2 Tbls vegetable oil
  • 3 x duck breast fillets
  • 400 ml can light coconut cream
  • 1/4 cup red curry paste
  • 2 Tbls fish sauce
  • 1 Tbls palm sugar or brown sugar
  • 12 x fresh lychees, peeled, stone removed
  • 250 g cherry tomatoes
  • 1-3 cup thai basil leaves
  • 6 x fresh kaffir lime leaves
  • 1 x steamed jasmine rice, to serve
  • 1 handful extra basil leaves, to serve


1. Preheat oven to 200C. Line a baking tray with baking paper. Heat oil in a non-stick frying pan over medium-high heat. When hot add duck breasts, skin-side-down and cook for 2 minutes or until browned. Turn and cook for a further 2 minutes. Transfer 
to tray and roast in oven for 8 minutes before setting aside.
2. Heat ½ cup coconut cream in a deep pan or wok over medium-high heat. Bring to the boil. Add curry paste and stir until combined. Cook for 2 minutes or until aromatic. Add remaining coconut cream with fish sauce, sugar and duck, sliced diagonally. Reduce heat to medium and simmer for 4-5 minutes or until sauce thickens. Add lychees, cherry tomatoes, basil and kaffir lime leaves.
3. Cook for 1-2 minutes or until heated through. Spoon rice into serving bowls. Serve rice alongside bowls of curry topped 
with extra basil leaves.

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  • great photo Jessica, will cook it soon, sounds perfect.


    by Vesna PJ on 10/04/2013, 10:37
    Vesna PJ