Don't be put off by all the ingredients. They are also easier to find than you may think. This recipe is delicious and a real crowd pleaser. Goes exceptionally well with coconut rice.
Ingredients
- 400 ml coconut cream
- 1 Peking duck chopped
- 1 tbs fish sauce
- 1 tbs brown sugar
- 560 g canned lychees drained
- 6 cherry tomatoes
- 1/4 cup fresh basil
- 3 kaffir lime leaves chopped
- 1 fresh red chilli chopped
- 1 fresh green chilli chopped
Curry paste
- 5 fresh red chilli finely chopped
- 1 red onion finely chopped
- 1 lemongrass stalk finely chopped fresh
- 1 tsp galangal finely chopped
- 4 garlic cloves finely chopped
- 1 tbs fresh coriander finely chopped
- 1/2 tsp lime rind
- 1/2 tsp black peppercorns
- 1 tbs coriander seeds
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tsp shrimp paste
Method
-
Step 1To make curry paste, add all ingredients to a mortar and pestle, and pound until crushed and smooth.
-
Step 2Heat a wok over medium heat.
-
Step 3Add half of the coconut cream and bring to the boil.
-
Step 4Add 2 tablespoons of the curry paste and stir until fragrant.
-
Step 5Add the remaining coconut cream, duck, fish sauce and sugar. Simmer over medium heat for approximately 10 minutes, or until sauce thickens.
-
Step 6Add the lychees and remaining ingredients and cook until heated through.
Equipment
- 1 mortar and pestle
- 1 wok
Recipe Notes
The duck can be substituted with chicken.
If the Chinese-style Peking duck is too hard to find, you can just roast a frozen duck in your own oven.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register