Tuesday, July 5, 2011

G.G. cooks Spirit House Red Curry of Duck and Lychee

On one of my many trips to Melbourne in the last couple of years, I managed to eat out quite a bit. Gingerboy was located right near my hotel and so I visited a couple of times. Although other parts of the meal were unmemorable, the red duck curry leg stuck in my mind.


As described in my review, the curry was... "Thick but not gluggy, with an alluring, rich, sweet red curry flavour, that was in no way, underwhlemingly or overwhelming. Somehow, it struck the perfect balance." I've always hoped to come across something similar, but alas, up until this point I have been left disappointed. 


After scoring some duck breasts at the markets on the weekend, I decided it was time to try my hand at a red duck curry- even if it wouldn't be exactly the same as the masterpiece at Gingerboy. A quick flick of my Spirit House cook book revealed a recipe I was happy with, Red Curry of duck and lychee. Lychees obviously aren't in season, and even though I'm not a big advocate of buying tinned, I ended up caving and grabbing some.


The curry was surprisingly easy, and had I used a Chinese duck as was suggested, the whole process would have been incredibly quick - about 15 minutes quick, so very easy to do on a weeknight. I was totally happy with the results - the curry was rich, creamy, had a bit of kick and was the perfect dish for a winter evening.


The Spirit House cook books are really great. If you like Thai cooking, I highly recommend you get your hands on one.


Spirit House Red Curry of Duck and Lychee
Ingredients:
2 cups of coconut cream (you could always buy the light version if you are trying to cut back on fat...)
3 tablespoons of red curry paste (I used spirit house curry paste)
2 tablespoons of fish sauce
2 tablespoons palm sugar
1 Chinese roast duck, boned and sliced (I used duck breast that I cooked at home)
2 large red chillies, halved and deseeded
6 kaffir lime leaves
12 lychees, halved and stoned
1 cup loosely packed basil leaves (I only had a little bit of basil in the garden, so popped in coriander as well.)


Method:
Skim off 1/2 cup of the coconut cream and boil in wok until starting to separate. Add the curry paste (Spirit House have curry paste available for purchase in the freezer section at some delis) and fry for 5 minutes, stirring constantly. Add the fish sauce and palm sugar, cook for 3-4 minutes. Add the remaining coconut cream and bring to the boil. Add remaining ingredients and simmer for 2-3 minutes. Serve with steamed jasmine rice.



9 fabulous comments:

Jennifer (Delicieux) said...

My fiance loves duck so he would love this recipe. It's great that this dish is achievable on a week night too.

I will have to check out the Spirit House cookbooks I think. I love Thai food.

mademoiselle délicieuse said...

Good on you! I'm way too lazy and we usually pop out to our fave Thai place when we feel like this =p

Anonymous said...

Is it cream or coconut cream? Your ingredients list says one thing but your recipe says another.

Gastronomy Gal said...

Sorry it is coconut cream to confirm.

The InTolerant Chef said...

Fantastic dinner, I use tinned lychees a lot in curries too without any major drop in yumminess, and also use fresh pineapple- tinned pineapple is a big no no!
Great job!

tori said...

That, a dvd and some time on the couch. I couldn't imagine a more civilised eve if I tried.

sassandspice said...

I love Gingerboy too! I ate Duck curry with lychees almost every day in Thailand...I became addicted to the sweetness and depth of flavour that really sets this curry apart from other Thai curries imho.

Good work with creating this at home though!

Anonymous said...

I've tried this SH recipe before with a Chinese duck, was beautiful....but quite fiddly with the duck, as there was so many bones in it. How did you cook your duck breasts? Would like to try with that...I'm always nervous about cooking duck!

great job by the way, love the blog!

Cook with Love said...

Ahhhh spirit house... Fantastic cooking classes
Followed by wine & lunch. Stay at taman sari
B n b .... Awesome :)

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