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| Ingredients |
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2 Roasted duck breasts (thick soy sauce, light soy sauce and a pinch of sugar)
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1 cup of coconut milk
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2 tablespoons of homemade red curry paste
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2 tablespoons of vegetable oil
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1 cup of chicken stock
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1 tin of Lynchee in syrup
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8-10 cherry tomatoes
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2 chopped potatoes
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Red chilli, shredded
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4-5 lime leaves
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Sweet basil leaves
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Fish sauce
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Palm sugar (or syrup from the tin of Lynchee)
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Tamarind juice1-2 teaspoons of chilli oil (if prefer spicier)
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Roasted duck preparations
- Season duck breasts with thick soy sauce, light soy sauce and a pinch of sugar
- Roast them on a the very high heat ( gas mark 7 or 8 ) for 15-20 minutes
- Remove from the oven and slice them to small pieces.
- Ready to cook.
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Cooking instructions
- Heat the oil in a pot
- Add homemade red curry paste chilli oil and stir-fry until good aroma develops, then add coconut milk stir fry until the sauce is reduced.
- Add chicken stock
- Add chopped potatoes cover the pot until potatoes are cooked
- Add Lynchee, sliced duck breasts and lime leaves
- Season with fish sauce, tamarind juice, and syrup (The curry shouldn’t be too sour)
- Add basil leaves and sliced red chilli
- Serve with steamed rice
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