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
Here’s also a step-by-step video done by Share Food Team
Thai Red Curry with Duck and LycheeWe all know the ever popular Thai Green Curry, but have you tasted any spicy red curry, with a hint of sweetness? Introducing Thai Red Curry with Duck and Lychee – The spicy red curry dripping over the crispy duck skin, with the lychee giving it a different taste dimension altogether.
Recipe adapted from Hui Yun Chng of EckitchenSg . Her recipe can be found at goo.gl/L1u2Pq
Posted by Share Food Singapore on Tuesday, September 27, 2016
The difficult part will be carving the duck breast and leg out from the whole duck.
Watch this video for assistance How to cut a raw duck
Remember, do not throw away any leftover bones! You can used it to cook porridge (which I did) or to flavour soup.
To serve it more family style, you can sliced the duck after searing the duck. For more fine dining or romantic dinner style, just serve the whole leg or breast over the curry like how I did.
- 1 tsp cumin seeds
- 2 tbsp coriander seeds
- 1 tsp black peppercorns
- 5 to 10 dried red chillies
- 2 cm knob of galangal, peeled
- 6 kaffir limes leaves
- 5 garlic clove (5 tsp ready-chopped garlic)
- 5 shallot, peeled
- 2 tablespoon coriander stalks
- 2 lemongrass stalk, used the white part only, trimmed and cut into smaller pieces
- 1 tbsp shrimp paste
- 2 tsp sea salt (based on personal preference, can be added after adding of coconut milk and liquid)
- Oil for cooking
- 400 ml coconut milk
- 150 ml chicken stock or 150 ml water
- 1 tbsp fish sauce (optional, added last only if the curry is not flavourful enough)
- 1 tsp palm sugar (optional, I omitted due to natural sweetness from lychee)
- 6 pcs of lychee (cut into quarter each)
- 2 x duck breasts
- 2 x duck legs
- sea salt
- ground black pepper
- 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.
- 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.
- 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)