Red Duck Curry

Name: Red Duck Curry
Ingredients: 1/3 cup Thai red curry paste; 1 (13.5 oz) can coconut milk; 1/2 cup chicken stock; 2 None fresh kaffir lime leaves, torn; 1 tbsp fish sauce; 1 tbsp lime juice; 1/4 cup fresh Thai basil leaves, 8 leaves reserved for garnish; 1 (2 1/4 lb) whole rotisserie duck, cut into 12 pieces; 2 (10 oz) cans lychees, drained; 1 (8 oz) can bamboo shoots, drained; 3 None fresh red Thai chilies, thinly sliced

11 ingredients

2 steps

Ingredients

1/3 cup Thai red curry paste
1 (13.5 oz) can coconut milk
1/2 cup chicken stock
2 None fresh kaffir lime leaves, torn
1 tbsp fish sauce
1 tbsp lime juice
1/4 cup fresh Thai basil leaves, 8 leaves reserved for garnish
1 (2 1/4 lb) whole rotisserie duck, cut into 12 pieces
2 (10 oz) cans lychees, drained
1 (8 oz) can bamboo shoots, drained
3 None fresh red Thai chilies, thinly sliced

Directions

1

Stir curry paste in a large saucepan over medium heat until fragrant. Add coconut milk, stock, kaffir lime leaves, fish sauce and lime juice. Bring to a boil then reduce heat and simmer, stirring, for 5 mins. Add basil leaves, duck, lychees and bamboo shoots. Cook, stirring occasionally, for 5 mins, or until heated through.
2

Distribute curry between serving bowls and sprinkle with sliced chilies and reserved basil leaves.