Thai-Style Duck and Lychee Red Curry
Ingredients
- 600 g duck breasts, skin scored, sliced
- 3 tbsp gluten-free Thai red curry paste
- 400 ml coconut milk
- 400 g tinned lychees in juice, drained
- 2 tbsp gluten-free fish sauce
- 4 lime leaves (kaffir)
- 20 g Thai basil
- 1 tbsp vegetable oil
- 300 g jasmine rice
Nutrition (per serving)
- Calories
- 892 kcal
- Protein
- 33.3 g
- Carbohydrate
- 80.3 g
- of which sugars
- 19.3 g
- Fat
- 48.1 g
- of which saturates
- 25.1 g
- Fibre
- 3.3 g
- Salt
- 2.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions and keep warm.
- 2
Fry the duck slices in oil over a high heat for 4–5 minutes until browned, then remove and set aside.
- 3
Add the red curry paste to the pan and fry for 1 minute, then pour in the coconut milk and add the lime leaves.
- 4
Simmer for 10 minutes, then return the duck to the pan with the fish sauce and lychees.
- 5
Cook gently for a further 8 minutes until the duck is cooked through.
- 6
Discard the lime leaves, scatter with Thai basil and serve with jasmine rice.
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