- 60 grams red curry paste
- 15 grams coconut oil
- 15 grams Rapadura Sugar
- 10 grams fish sauce
- 10 grams tamarind paste
- 380 gram coconut cream, canned, (1 x 400mL tin)
- 350 grams duck breast fillets, skin on, (pre-cooked, Love-A-Duck)
- 100 grams broccoli florets
- 1 red capsicum, (80 grams) sliced
- 1 can Lychee
- 1 can baby corn, tinned
- coriander & lime wedges, for garnish
Recipe is created for
1. Weigh out and prepare ALL your ingredients BEFORE you start cooking. This will help you work through this recipe quickly.
2. Add curry paste and coconut oil to mixer bowl. Cook for 5 mins/100 degrees/speed 1/MC off. While the curry paste is cooking, slice your pre-cooked duck breasts if you haven’t done so already.
3. Add sugar, fish sauce and tamarind. Cook for 5 mins/100 degrees/speed 1/MC off.
4. Add coconut cream and cook for 10 mins/100 degrees/speed 1/MC off.
5. Reset timer to 10 mins/100 degrees/reverse/slowest speed/MC off. Add sliced duck and broccoli through the lid (MC should remain off). When timer reaches 5 mins add capsicum, lychees, baby corn through the lid also.
6. Pour into a thermoserver or equivalent and garnish with coriander and wedges of lime.
Recipe adapted from "Food for the Soul Cookbook" by Australian Women's Weekly
I use the @skinnymixer Red Thai Curry Paste recipe which can be found here
Due to allergies in our family, we don't use lemongrass in any of the paste or recipe.
You can get pre-cooked sliced roast duck from Asian roast meat restaurants, just be sure to ask for boneless. For convenience, we use 1 tray of the Peking "Love-A-Duck" Duck Breasts which come with 2 duck breasts with skin on.
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