How many times can a blog blog about curry? A lot of times, because curry is that good! It is nice to have something different every now and again and curry, especially a Thai curry, is so easy to do. All those flavor nuances are what make a Thai curry great. We have done a few before…Tofu and sweet potato and a green chicken curry. Both fantastically delicious!
For me, the king of the curries are those with duck and fruit (especially tropical fruit!). I like to use lychees. They are sweet and subtle and add nice sweetness to the sauce. Pineapple works, too. Duck works so well with all kinds of fruit and when you put them both with a creamy coconut milk, spicy curry paste and some fresh herbs – BOOM! It is duck curry magic! A creamy and spicy sauce with rich pieces of thinly sliced duck breast is a real wow moment. Add a nice cold beer and it is all over. No one will leave the table, they will just hound you for more duck curry! Be ready!
Here is how I make my Duck Curry with Lychee.There is a how-to video at the end if you want to see the whole process!
- 2-3 duck breasts
- salt and pepper
- 1 bunch of fresh basil (Thai basil if available)
- 1 bunch of fresh mint
- 1 bunch of cilantro
- 1 medium piece of fresh ginger
- 2 heaping tbsp of your favorite red curry paste
- 2 stalks of lemon grass
- 2 cups of coconut milk
- 1 tbsp of your favorite fish sauce
- 1 can of lychees in juice, juice reserved
- 1 lime
- Score the skin of the duck breasts making sure to cut through the skin only. Season with salt and pepper.
- Add the duck breasts to a cold, dry sauté pan, skin side down. Turn on the heat to medium.
- When the skin is brown and crispy and the fat has rendered, flip the duck breasts. This should take 5-7 minutes.
- Continue cooking until the duck is cooked through and the internal temperature reaches at least 165F on an instant read thermometer
- Remove the duck breasts from the pan. Let rest 10 minutes
- Pour off all but 2 tbsp of the remaining duck fat.
- Finely chop the basil, mint, and cilantro. Mix the herbs together.
- Peel and grate the ginger with a small grater.
- Split the lemon grass.
- Add the ginger, curry paste and lemon grass. cook for 5 minutes over medium heat.
- Add the cocnut milk. Stir well and bring to a simmer.
- Add a big pinch of the mixed basil, mint and cilantro. Continue simmering.
- Add the fish sauce.
- Add the lychees.
- Add the reserved lychee juice.
- Squeeze in the juice of 1/2 the lime. Simmer 10 minutes.
- Adjust seasoning to taste with more curry paste, lime juice or fish sauce.
- Serve the duck over rice. A sticky rice is nice, but any will do. Ladle on the curry sauce and lychees! Garnish with the extra fresh herbs.
- A few slices if red chili pepper is a nice addition as a garnish for this who like their duck curry spicy.
For more inspiration, look up a Thai restaurant menu and see how they make their duck curry and then give it a try!
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