Big John'S Thai Roast Duck With Red Curry Recipe

Name: Big John'S Thai Roast Duck With Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb roast duck meat, chopped & Without Skin; 1 2/3 cups coconut milk; 1 tablespoon red curry paste; 5 cherry tomatoes; 10 lychees, Pits removed; 1/2 cup cherry eggplant; 4 kaffir lime leaves, shredded; 1/4 cup sweet basil; 1 Thai red chili pepper, sliced; 1 teaspoon sugar; 1/2 teaspoon fish sauce; 1/3 cup water; 2 cups jasmine rice, Cooked

Servings: persons

1/2 lb roast duck meat, chopped & Without Skin
1 2/3 cups coconut milk
1 tablespoon red curry paste
5 cherry tomatoes
10 lychees, Pits removed
1/2 cup cherry eggplant
4 kaffir lime leaves, shredded
1/4 cup sweet basil
1 Thai red chili pepper, sliced
1 teaspoon sugar
1/2 teaspoon fish sauce
1/3 cup water
2 cups jasmine rice, Cooked

1
Remove leafy stalk end of cherry eggplant. Clean, then crush and soak in salted water to prevent discoloration.
2
In a saucepan, combine 1 cup of the coconut milk and the red curry paste over medium-low heat, stir often until the mixture comes to a slow boil.
3
Add duck meat and stir well. Add the remaining coconut milk and water. Mix well. Return to boil.
4
Stir in eggplant, lychee, chili and tomato.
5
Add sugar and fish sauce, mix well.
6
Add kraffir lime leaves and basil. Stir again and remove from heat.
7
Serve immediately. Spoon over Jasmine rice.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb roast duck meat, chopped & Without Skin, 1 2/3 cups coconut milk, 1 tablespoon red curry paste, 5 cherry tomatoes, and more.

Yes, Big John'S Thai Roast Duck With Red Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Big John'S Thai Roast Duck With Red Curry

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