A homemade red curry paste, simmered to perfection in a rich coconut milk base, coats tender roasted duck. Pineapple and lychee add an irresistible freshness, while a garnish of basil leaves brings everything together. Served alongside hot, steamed jasmine rice, this comforting dish warms the soul and never fails to deliver a great experience.
Ingredients 14
To Cook Rice
400 ml water
400 g jasmine rice
To Cook The Curry
150 g red curry paste
8 kaffir lime leaves
400 ml coconut milk
800 ml water
100 g palm sugar
2 tbsp fish sauce
1 whole roasted duck, deboned
500 g pineapple, peeled and diced
500 g lychee, tinned, drained
1 punnet cherry tomatoes, halved
1 bunch Thai basil, leaves picked
salt, to taste
chilli, fresh, sliced, for garnish
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Method 9
To Cook Rice
Bring the to boil in a small pot, add the and bring back to the boil. Cover with a lid, lower the heat and simmer for 12-15 minutes. Turn off the heat and set aside until ready to use.
To Cook The Curry
In a medium sized pot, add and , to cook for 2 minutes stirring occasionally.
Add , , , , and salt (if needed) bring to the boil on low heat.
Meanwhile, debone the and cut into small pieces, peel and dice , open and drain , halves cherry and pick , set all ingredients aside ready to cook.
Once the curry comes to boil, add , , and .
Simmer for 10 minutes on a low heat.
Turn the heat of and add the and and stir to mix through.
Remove the curry from the heat and transfer to a bowl to serve.
Garnish with fresh and sliced chilli.
Songkran Fa-A-Loon's tips
Get the roast duck from your favourite BBQ house near you. You can ask the shop to help you cut/chop the duck into small sizes ready to cook the curry as well. The lychee's brine water is also good to use to season the curry; use it as sugar, just be mindful to reduce the amount of water ratio.
