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Quick and Easy Duck in Red Curry

14 Servings

Ingredients:

1 roasted duck breasts
1 cup unsweetened coconut milk
2 Tbsps. red curry paste
2 Tbsps. sugar
1 Tbsp. fish sauce
4 kaffir lime leaves, minced
6 Chinese long beans, or 24 green beans cut into 2-inches lengths
1/2 cup cherry tomatoes\raw
1/2 cup canned lychees
2 Medjool dates, pitted and coarsely chopped
2 bok choy, blanched (optional)

Cooking:

1. Remove skin from duck breast and scrape off fat. Cut duck into 1/2-inch by 2-inch pieces.
2. Place 1/2 cup coconut milk in a wok or saucepan over medium heat for 30 seconds. Add curry paste and slowly bring to a boil, stirring constantly, about 1 minute. Add the remaining 1/2 cup coconut milk; bring to a boil.
3. Add duck and cook for 2 minutes. Add sugar, fish sauce, and lime leaves; cook for 1 minute. Add beans; cook for 2 minutes. Add cherry tomatoes, lychees, and dates; reduce heat to medium-low and simmer for 1 minute. Garnish with baby bok choy.

Recipe adapted from Martin Yan’s Asian Favorites (Ten Speed Press)
Copyright Yan Can Cook, Inc. (2006)