Roasted Faux Duck Curry was a dish we used to get from a near-by Thai vegan restaurant. They even did home delivery. The owner used to be the one who did the delivery with all smiles every time and being polite like Thai people can be. It was a total bliss for us until the place was shut down as the owners’ visa ran out and they all had to pack everything up and go back to Thailand.
Coming up with my own recipe for roasted faux duck curry dish took 3 attempts and a lot of research but it paid off in the end. Now that I am comfortable with my own recipe, I am thinking of adding it to my repertoire.
Roasted Faux-Duck Curry
400 ml coconut milk
2 large pieces of Lamyong Roasted Duck, thinly sliced
5 tsp red curry paste
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1×15 gram block palm sugar, dissolved in 1 tbsp boiled water
3 kaffir lime leaves: 2 torn into pieces, discarding the stem and 1 finely shredded (for garnish)
12 lychees (I use the tin variety which I buy from our local Asian store)
¼ fresh pineapple, cut into bite-sized pieces
1/3 red capsicum, cut into small pieces
8 small cherry tomatoes
Sweet basil leaves (reserve some for garnish)
To serve: Jasmine rice
• Pan-fry the duck pieces on high heat until they are crisp and set aside.
• Pour the coconut milk, torn kaffir lime leaves and red curry sauce into a wok and simmer for 2 minutes, stirring constantly.
• Add the dark and light soy sauce and palm sugar. Simmer for 2 more minutes.
• Add the pineapple, red capsicum and cherry tomatoes and simmer for 2 minutes. Then add the sweet basil leaves, lychees and duck strips. Turn off the heat and serve garnished with the remaining kaffir lime leaves and sweet basil. Serve immediately with jasmine rice.