Thai red duck curry

17 things you may not have.

The method's theirs. Go give them the click.

Ingredients

500g/ 1 lb duck breasts (, boneless, skin on (3 pieces) (Note 1))
1/4 tsp cooking salt / kosher salt
1/4 tsp white pepper ((sub finely ground black pepper))
115g/ 4 oz (1/2 cup) Thai red curry paste
2 large garlic cloves (, finely grated (Note 3))
2 tsp fresh ginger (, finely grated (Note 3))
1 cup chicken stock/broth (, low sodium)
400ml/ 14 oz coconut milk (, full fat (Note 4))
6 - 8 makrut lime leaves (, crushed in hand (Note 5))
2 tsp white sugar
2 tsp fish sauce
120g/ 4oz green beans (, trimmed and cut in half)
1 lightly packed cup Thai basil leaves ((sub regular basil, Note 6))
8 - 12 lychees (, whole, peeled, seed removed. Fresh best, canned ok too! (Note 7))
1 1/4 cups pineapple pieces (, preferably fresh, canned ok (Note 7))
Jasmine rice ((cook 2 cups of raw rice))
Thai basil leaves (, extra)
Coriander/cilantro leaves/small sprigs (, optional)
Large red chilli (, finely sliced (optional))
Lime wedges (, recommended)

As published by RecipeTin Eats.

The steps live at recipetineats.com. We don't copy them: RecipeTin Eats wrote this recipe, and your visit supports them.