Roast Duck Massaman Curry with Lychees

This Thai curry is traditionally served at special occasions. This a rich luscious dish that would eat well served alongside a refreshing Thai style salad and rice.

Serves4 Origin Far East
Preparation 5 mins Heat rating (Medium)
Cooking 25-30mins Ease (Very easy)
Vegetarian No


2 tbps Thai Massaman Curry
- tsp Cayenne Chilli powder
4 Dried Kaffir Lime Leaves
2 large duck breast
½ tsp salt
400ml can coconut milk
2 tbsps fish sauce
1 tbsp brown sugar
225g tin lychees, drained or pineapple if you prefer
110g cherry tomatoes
Handful of Thai sweet basil (optional)


Preheat the oven to 220C.

Scorn the skin of the duck breasts, and rub with salt. Heat a frying pan over a high heat, when the pan is very hot add the duck breasts skin side down. Allow to fry for 2mins. Lift the duck breasts and place in an oven proof dish skin side up and roast in the oven for 10mins. Allow to rest.

In a wok or large saucepan pour in the coconut milk, add the Massaman blend and chilli powder, heat over a medium high heat and allow to simmer. Add the lime leaves, fish sauce and brown sugar and allow to simmer for 10-15mins. Allow the sauce to thicken and reduce by about one third. Add the lychees and the cherry tomatoes. Check the seasoning and adjust to taste. Slice the roasted duck thinly and add to the sauce just to warm through.

Garnish with Thai basil if using and serve with thai or basmati rice.

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