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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