Spicy Barbecued Duck Curry
- 1 tbsp red curry paste
- 1 2/3 cups coconut milk
- 1 (20 oz) can pitted lychees, drained, syrup reserved
- 1/4 None pineapple, peeled, cored, cut into wedges
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 4 None kaffir lime leaves, thinly shredded, plus extra to serve
- 1/2 None Chinese barbecued duck, deboned, sliced
- 5 oz cherry tomatoes
- None None Thai basil, to garnish
- None None steamed rice, to serve
- Heat a wok or large saucepan over high heat. Add curry paste and 1/2 the coconut milk. Cook, stirring, for 2-3 mins. Add remaining coconut milk, lychees, 3/4 cup reserved lychee syrup, pineapple, soy sauce, fish sauce and kaffir lime leaf. Simmer for 5 mins, until pineapple is just tender. Add duck and simmer for another 5 mins.
- Stir in tomatoes. Garnish with Thai basil and extra shredded kaffir lime leaf. Serve with rice.
red curry, coconut milk, syrup reserved, pineapple, soy sauce, fish sauce, lime, chinese barbecued duck, tomatoes, basil, steamed rice
Taken from recipes-plus.com/api/v2.0/recipes/33068 (may not work)