Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1-2 tablespoons red curry paste

  3. 500ml (2 cups) salt-reduced chicken stock

  4. 270ml coconut cream

  5. 1 small red capsicum, seeded and roughly chopped

  6. 3/4 cup chopped fresh pineapple, cut into 2cm pieces

  7. 1/2 cup fresh or canned lychees, halved

  8. 4 duck breasts, trimmed

  9. 2 teaspoons lime juice

  10. 2 tablespoons whole Thai basil leaves

Instructions Jump to Ingredients ↑

  1. Heat a little oil in a wok or large non-stick frying pan over medium heat. Add the curry paste and stir-fry for 1 minute. Stir in the chicken stock and coconut cream. Bring to a simmer then reduce the heat to low. Add the capsicum and cook for 2 minutes then add the pineapple and lychees and cook, stirring, for 6-8 minutes.

  2. Meanwhile heat a little oil in a large non-stick frying pan over medium heat. Cook the duck breasts in batches, if necessary, for 3-4 minutes each side or until golden brown and cooked to your liking. Remove from heat and drain on paper towel. Cover and keep warm.

  3. Thickly slice the duck. Stir lime juice through red curry mixture and divide among serving bowls. Top with duck and sprinkle with basil leaves. Serve immediately.


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