Red roast duck curry

From concerts to curry, Jimmy Barnes does it all. His duck curry is done in 20 minutes, featuring lychees and Thai basil for a fragrant meals.

Credit: Adam Liaw

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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

1. Heat the oil in a heavy–based saucepan over medium heat. Add the curry paste and stir for a few minutes or until fragrant.
2. 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.
3. Add the duck and most of the Thai basil and simmer until heated through. Season with fish sauce.
4. 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.