- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 tbsp vegetable oil
- 55 g (¼ cup) Thai red curry paste
- 400 ml coconut milk
- 400 ml coconut cream
- 2 230 g cans bamboo shoots, drained
- 560 g can lychees, drained and juice reserved
- 4 makrut lime leaves, finely shredded
- 1 whole Chinese barbecue duck, chopped
- ½ bunch Thai basil, leaves picked
- Thai fish sauce, to taste
Instructions
- Heat the oil in a heavy–based saucepan over medium heat. Add the curry paste and stir for a few minutes or until fragrant.
- Add the coconut milk and coconut cream and bring to a gentle simmer. Add the bamboo shoots, lychees and shredded makrut leaves. Check the seasoning and add a little of the reserved lychee juice if needed.
- Add the duck and most of the Thai basil and simmer until heated through. Season with fish sauce.
- Serve the curry scattered with the remaining Thai basil and the chillies and steamed rice on the side.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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