Thai Red Duck Curry with Pineapple and Lychees
I was recently asked my favourite dish and this is one of them. The sweetness of the pineapple and lychees balances out the heat and richness of the curry. To keep the whole family happy, this is a mild curry but just add a few chillies on top to turn up the heat.
- 2 duck breasts – skin removed
- 1 tin maesri red curry paste
- 2 garlic cloves – crushed
- 1 tbsp ginger – minced
- 6 kaffir lime leaves
- 1 tsp fish sauce
- 250 ml chicken stock
- 400 ml coconut milk
- 3 baby eggplant – sliced thinly diagonally (or 1 large eggplant cut into strips)
- 1 large red capsicum – sliced into thin strips
- ½ cup thai basil – can be replaced with regular basil if needed
- Place the skin of the duck in a large pan on medium heat and render to grease the pan for a couple of minutes.
- Season the duck breast with salt and pepper. Remove the skin from the pan. Add the duck and brown each side for 2 minutes. Transfer to a plate to rest.
- Add the ginger, garlic, red curry paste to the pan and cook for a minute until fragrant. Pour in half the stock and stir to combine.
- Add the eggplant and capsicum, stir. Pour in the rest of the stock and coconut milk and fish sauce and kaffir lime leaves. Gently heat through. While this is heating through, slice the duck into thin slices.
- Place the duck, pineapple and lychees in the pan. Cook for 5 minutes. Remove from the heat.
- Serve with steamed rice and top with basil.
Tips and Variations
For a milder curry to suit the whole family, use half the tin of curry paste. Serve with fresh chillies to adjust the heat. Place the rest of the curry paste in a container in the freezer for next time. If you don’t like duck, replace with chicken.