Ingredients
1) 1-2 tbsp red curry paste
2) 500ml (2 cups) Massel salt reduced chicken style liquid stock
3) 270ml coconut cream
4) 1 small red capsicum, seeded and roughly chopped
5) 3/4 cup chopped fresh pineapple, cut into 2cm pieces
6) 1/2 cup fresh or canned lychees, halved
7) 4 duck breasts, trimmed
8) 2 tsp lime juice
9) 2 tbsp whole Thai basil leaves
Step 1
Heat a little oil in a wok or large non-stick frying pan over medium heat. Add the curry paste and stir-fry for 1 minute. Stir in the chicken stock and coconut cream. Bring to a simmer then reduce the heat to low. Add the capsicum and cook for 2 minutes then add the pineapple and lychees and cook, stirring, for 6-8 minutes.
Step 2
Meanwhile heat a little oil in a large non-stick frying pan over medium heat. Cook the duck breasts in batches, if necessary, for 3-4 minutes each side or until golden brown and cooked to your liking. Remove from heat and drain on paper towel. Cover and keep warm.
Step 3
Thickly slice the duck. Stir lime juice through red curry mixture and divide among serving bowls. Top with duck and sprinkle with basil leaves. Serve immediately.
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