Recipe: Red Thai curry with soy-glazed duck and lychees

Recipe: Red Thai curry with soy-glazed duck and lychees

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A perfectly balanced curry is a work of art, but while these inviting South-East Asian dishes are infinitely customisable, one thing remains true: you can’t create the best curry without the best curry paste.

Our range of Thai Curry Pastes are produced in Australia to our precise specifications, and we think they’re better than any homemade recipe we’ve ever tried.

Even better? A quality Thai curry paste provides the launching point for dozens of incredible meals, whether it’s marinating a roast chicken, adding an aromatic kick to meatballs or taking those barbecued veggies to the next level.

This recipe showcases the beauty of our The Essential Ingredient Red Thai Curry Paste, but you’ll find just as much to love with our Green Thai Curry Paste, and Yellow Thai Curry Paste.

Ingredients (Serves 6-8)

  • 1 240g jar The Essential Ingredient Red Thai Curry Paste
  • 440mL coconut milk
  • 1 whole duck
  • 1/2 cup light soy sauce
  • 1 tin lychees, drained (syrup reserved)
  • 2 tbsp rice wine vinegar
  • 100g palm sugar, finely grated
  • 4 cloves garlic, finely sliced
  • 2cm piece of fresh ginger, finely julienned
  • 1 red capsicum, sliced
  • 1/2 cup bamboo shoot slices
  • 1 long red chilli, seeds removed & finely sliced
  • Fresh Thai (holy) basil to serve
  • Fish sauce, palm sugar & lime juice to taste

Preheat the oven to 170C.

In a small saucepan, combine the soy sauce, lychee syrup, rice wine vinegar, palm sugar, garlic and ginger. Simmer until reduced by 1/3.

Place duck into roasting pan and brush with the prepared glaze. Roast for 90 minutes, glazing every 20 minutes (flip duck once during roasting to ensure even colouring of skin). Remove duck from oven, rest for 20 minutes before carving.

While duck is resting, add curry paste in a pot over a medium heat with a little vegetable oil, and fry until it starts to darken. Stir in the coconut milk. Add remainder of lychee syrup, lychees, capsicum and bamboo shoots. Simmer for 5 minutes, then season with fish sauce, palm sugar and lime juice until balanced to your liking.

Slice duck and divide into individual bowls. Spoon over curry, then garnish with basil and sliced chilli. Serve with roti or steamed rice.

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