Thai Red Curry

delicious.com.au

bloopyboy

5 to 6 tbsp Thai Red Curry Paste

2 large garlic cloves, minced

2 tsp fresh ginger, finely grated

1 tbsp lemongrass paste

2 duck legs, about 135g each

1 tbsp black soy sauce

1 duck breast, about 150g

250ml coconut cream, plus extra to serve

2 tbsp brown sugar

1 tbsp fish sauce

1 tbsp tamarind puree

150ml coconut milk

250ml chicken stock

100g lychees (fresh or canned; rinse off the sweet syrup if using canned)

4 makrut lime leaves, torn

3 tbsp Thai basil leaves

Note: Ingredients may have been altered from the original.

Directions at delicious.com.au

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