Duck Curry Recipe
Roasted duck, coconut milk, tomato, lychee, pineapple, bell basil
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Ingredients
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Main Ingredients
Spices and Seasonings
Method
Preparation
- 1
Prepare the Duck
Shred the roasted duck into bite-sized pieces and set aside.
- 2
Chop the Vegetables
Dice the tomatoes and pineapple, and peel and pit the lychee.
Cooking
- 3
Heat the Oil
In a large skillet or pot, heat 2 tablespoons of oil over medium heat.
- 4
Sauté the Spices
Add 2 tablespoons of curry powder, 1 teaspoon of salt, and 1 teaspoon of black pepper to the hot oil. Stir for about 1 minute until fragrant.
- 5
Add the Vegetables
Stir in the diced tomatoes, pineapple, and shredded duck. Cook for about 5 minutes, stirring occasionally.
- 6
Incorporate Coconut Milk
Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for another 10 minutes.
- 7
Add Lychee and Basil
Finally, fold in the peeled lychee and bell basil leaves. Cook for an additional 2-3 minutes until everything is heated through.
Serving
- 8
Serve the Curry
Serve the duck curry hot, garnished with additional bell basil leaves if desired. Enjoy with rice or bread.