PREP 20 MINS COOK 60 MINS
Red Curry Paste
2 Cayenne chillies
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp whole black peppercorns
3 red birdseye chillies,
2 cloves of garlic
2cm piece galangal, peeled, chopped (Use ginger if you can’t find any galangal)
1 lemongrass stalk, white part only, chopped
4 coriander stems/roots, washed,
4 kaffir lime leaf, finely shredded
½ tbsp. of prawn paste
1 tbsp. of fish sauce
1 tbsp. of coconut oil (optional)
2 tbsp of red curry paste
250ml of chicken stock
400ml of coconut cream
6 fresh kaffir lime leaves
Fish sauce to taste
4 duck breasts
1. Start by making the red curry paste.
2. Turn on your grill and roast your chilies.
3. In a hot dry pan, toast the cumin seeds, coriander seeds and whole black peppercorns until fragrant.
4. In a mortar and pestle, grind up the spices. Next add in your chillies and repeat.
5. Repeat steps for galangal/ginger, garlic, lemongrass, coriander roots/stems, & kaffir lime leaves
6. Once it’s a beautiful paste, add your prawn paste, fish sauce and a little coconut oil. Combine well and set aside.
7. Now for the curry! Heat up your preferred pot and add your coconut oil.
8. Make sure the oil is hot, add in your curry paste and fry off until fragrant.
9. Add in your chicken stock and coconut cream, bring to the boil and turn heat to a low.
10. Add your capsicum and lychee’s. I like adding a little bit of the syrup because it makes the curry sweet!
11. Pop on the lid and let simmer until your duck is cooked!
12. Now for the duck! Preheat the oven to 200 degree’s fan forced.
13. Dry the duck breasts skin with a paper towel and score diagonally. Rub in some salt and set aside.
14. In a cool pan, place in the duck breast skin side down.
15. Turn on the heat and cook until the skin is golden / fat renders.
16. Turnover and cook for another min.
17. Pop it into the oven and cook for 8 – 10 mins. If you like it done medium leave it in for the full 10 mins.
18. Take out and leave it rest for 5 mins before slicing.
19. Check in your curry, turn off the heat and finish off with some fresh kaffir lime leaves. Adjust to taste with some fish sauce.
20. Ready to serve!
Slice up the duck thinly. Place your curry in a bowl and finish with the duck on top with a slice of lime/lemon. Eat hot with some jasmine rice!
If you have left over curry paste, you can pop it in the freezer and keep it up to a month!
Enjoy and remember to tag me in your creations! @msbbanks