Thai Red Curry with Duck and Lychee
We were amazed with how the lychee gives the whole dish a different taste altogether. The sweetness of the lychee brings a twist to the taste and is certainly a very unique way of distracting you from the spiciness of the red curry. For a healthier option, you can substitute coconut milk with either evaporated milk or yoghurt.
Servings Prep Time
4people 30minutes
Cook Time
20minutes
Servings Prep Time
4people 30minutes
Cook Time
20minutes
Ingredients
Chilli Paste (辣椒酱)
  • 1tsp cumin seeds(1茶匙孜然籽)
  • 1tsp black peppercorns(1茶匙黑胡椒)
  • 2tsp sea salt(2茶匙海盐)
  • 2tbsp coriander seeds(2汤匙芫荽籽)
  • 1tbsp shrimp paste(1汤匙虾酱)
  • 5cloves garlicpeeled(5瓣大蒜, 去皮)
  • 5pieces shallotpeeled (8瓣大蒜, 去皮)
  • 7pieces dried red chillies padi (7个小辣椒干)
  • 2stalks lemongrass bulbsliced (2个香茅头,切片)
  • 2knob galangalabout 2cm, peeled and sliced(2厘米高良姜,去皮,切片)
  • 6pieces kaffir limes leaves(6片青柠叶)
  • 8sprigs corianderchopped (8枝芫荽, 切成小短)
Curry (咖喱汁)
  • 400ml coconut milk(400毫升椰奶)
  • 150ml chicken stockor water (150毫升清鸡汤或清水)
  • 6pieces lycheecut into quarter each (6个荔枝,切成4片)
  • 1tbsp fish sauceoptional (1汤匙鱼露, 随意)
  • 1tsp brown sugaroptional (1匙红糖, 随意)
Duck (鸭肉)
  • 2pieces duck breasts(2片鸭胸, 去骨)
  • 2pieces duck legs(2个鸭腿,去骨)
  • 2tsp sea salt(2茶匙海盐)
  • 2tsp ground black pepper(2茶匙黑胡椒粉)
Instructions
Step 1: Prepare the Chilli Paste (准备辣椒酱)
  1. Toast the cumin and coriander seeds in a dry pan under high heat until fragrant (在一个热锅里, 干炒孜然籽和芫荽籽直到香味释放出来.)
  2. Add the toasted seeds and the remaining ingredients for the chilli paste into a blender and blend until smooth. Add oil if liquid is required for smoothing the paste during blending. (将炒好的籽和其余辣椒酱的材料倒入搅拌机搅和。如果需要, 可以加入油把辣椒酱搅匀。)
  3. Heat the pan and add cooking oil. Omit the oil if oil is added during blending of the curry paste. Add the Chilli paste and stir fry for about a minute or 2 until fragrant. Pour in coconut milk, Chicken Stock or Water, Lychee and stir well. Taste and if require, add salt, fish sauce and brown sugar. Let the curry simmer while you pan sear the duck. (在一个炒锅里,热油。如果在搅和时有加入油,您就不需要在加油。倒入辣椒酱, 翻炒至到辣椒酱释放香味和油浮面。倒入椰奶,清鸡汤/清水和荔枝,拌匀。如果需要,您可以以自己的口味加入盐,鱼露和红糖调味。焖煮10分钟,直到咖喱汁变浓稠。)
Step 2: Prepare the Duck Meat(准备鸭肉)
  1. Score the skin of the duck in criss-cross pattern and season generously with salt and black pepper. (以交叉的方式斜切鸭皮。把盐和黑胡椒抹上。)
  2. Place the duck with skin-side down in the dry, hot frying pan. Turn down the heat and cook over low heat to render down the fats for about 8 to 10 mins. Turn up the heat and sear till until the skin is crispy. Turn the duck over to cook the other side for about 3 to 4 mins. (将鸭的皮面放入热锅里用大火煎。调低热量,用小火煎大约8至10分钟,让脂肪融化。然后,再把火调大,将鸭皮煎脆。把鸭肉翻到另一面,煮约3至4分钟,直到肉熟透。)
Step 3: Ready to serve (准备上菜)
  1. Place the duck meat on a shallow bowl and pour the curry over it. (把鸭肉放置在一个浅碗里,倒入咖喱。)