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Whether or not you are planning an elaborate menu or only going in advance for tomorrow's Thai duck curry. This recipe comes from many decades of playing in the kitchen. I realize that adding a couple ingredients into your recipe adds thickness to that which is ordinarily dull. You may be on the lookout for milder meals to make along with your leftovers. Great and light Thai duck curry ideal for post-vacation. The elements in this recipe get your tongue thumping, also are very waist-friendly when you will need a'snack' after an active trip. Employing a few ingredients as alternatives, this soup has been loaded with a fall and hot flavor that makes it creamy. An ideal Thai duck curry to heat up you on cool winter months. Fantastic for making use of leftover.

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How to make Thai duck curry

Yield = 4
Prep time: 0:25
Cook time: 0:20
Total time: 0:45

Ingredients

  • 4 kaffir lime leaves
  • 3 Lebanese eggplants
  • 250g snake beans or green beans
  • 200g (1 cup) jasmine rice
  • 2 x 270ml cans coconut milk
  • 100g (1/3 cup) Thai red curry paste
  • 250ml (1 cup) chicken consomme or Massel chicken style liquid stock
  • 2 duck breasts (see note)
  • 1 long red chilli
  • 565g can lychees
  • 2 tablespoons fish sauce
  • 1 tablespoon grated palm sugar
  • 1/2 lime, plus extra wedges, to serve
  • 1/3 cup Thai basil or coriander leaves

Method

  • Step 1 Bring 500ml (2 cups) water to the boil in a saucepan. Meanwhile, scrunch lime leaves. Trim, then cut eggplants into 5mm-thick rounds and beans into 5cm lengths. Set aside with lime leaves.
  • Step 2 Place rice in a sieve, rinse, then stir into boiling water. Cover with a lid, reduce heat to low and cook for 12 minutes or until water is absorbed.
  • Step 3 Meanwhile, place 125ml (1/2 cup) coconut milk in a wok. Cook, stirring occasionally, over medium heat for 3 minutes or until oil starts to separate. Add paste and stir for 2 minutes. Add consomme and remaining coconut milk, then bring to a simmer.
  • Step 4 Add lime leaves and vegetables to curry mixture, then cook for 10 minutes or until eggplants are soft.
  • Step 5 Meanwhile, heat a pan over medium heat. Add duck, skin-side down, and cook for 8 minutes or until skin is crisp. Turn over and cook for a further 3 minutes or until just cooked. Rest for 3 minutes.
  • Step 6 Halve, seed and thinly slice chilli. Drain lychees and stir into curry with fish sauce, sugar and squeezed lime juice.
  • Step 7 Slice duck, then divide among bowls with curry. Scatter with sliced chilli and basil. Serve with rice and extra lime.