Thai Red Curry with Duck & Lychee
- erinna Chng
- Feb 5
- 1 min read
While I was browsing my collection of recipes on my iPad, my hubby suddenly commented that I have not been cooking curry for quite sometimes.
Indeed, I am not a fan of curry because of the coconut milk and if I were to cook curry, I will substitute evaporated milk with coconut milk. Hmmm since hubby requested for curry, I obliged and started browsing my recipe books for CURRY..
I remembered the last time I cooked curry, which was like 4 to 5 years ago, I used the Massaman curry recipe from Gordan Ramsay’s “Gordan’s Great Escape Southeast Asia” and the response was very good. So I decided to use another of his recipe from the same book, which is Thai Red Curry with Duck & Lychee, with some modifications. For this recipe, I have decided to retain the coconut milk just to taste the original flavour first. And to my surprise, the coconut milk add fragrance to the curry without being too thick and overpowering. Together with the pan seared duck and sweetness of the lychee, the combination is PERFECT!
This recipe might looks like there are a lot of steps, but it’s actually few easy steps 1: throw all the curry paste ingredients into the grinder 2. Stir fried the paste until fragrant, add coconut milk, liquid and seasoning. That’s it for the curry. 3. Pan seared the duck. 4. Served with cut lychee! Viola
Notes
1
Curry
Toast the cumin and coriander seeds in a dry pan under high heat until fragrant
Add the toasted seeds and the remaining ingredients for the curry paste into a blender and blend until smooth. Add oil if liquid is required for smoothing the paste during blending.
Heat the pan and add cooking oil. omit the oil if oil are added during blending of the curry paste
Add the curry paste and stir fry for about a minute or 2 until fragrant.
Pour in coconut milk and chicken stock or water and stir well.
Taste and if require, add salt, fish sauce and palm sugar.
Let the curry simmer while you pan sear the duck
Add in the cut lychee 5 mins before serving.
2
Duck
Heat a clean frying pan. Keep it dry
Score the skin of the duck in criss-cross pattern and season generously with salt and black pepper.
Place the duck with skin-side down in the dry, hot frying pan.
Immediately turn down the heat and cook over a very low heat to render down the fats. About 8 to 10 mins - still on skin side down
Turn up the heat and fry until the skin is crispy.
Turn the duck over to cook the other side for about 3 to 4 mins.
3
Plating
Scoop and divide the curry into 4 serving bowls and placed the duck on top of the curry
Garnish with coriander, lime halves and edible flowers(optional)
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Thai Red Curry with Duck & Lychee
Recipe Creator
Erinna Chng
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Servings :
4 Servings
Calories:
Prep Time
30 min
Cooking Time
20 min
Rest Time
0
Total Time
50 min
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