Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 pounds of thinly sliced duck breast and toss it with 1 tablespoon of fish sauce and 0.5 tablespoon of red curry paste, setting it aside to marinate for 15 minutes.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok or heavy-bottomed pan over high heat until shimmering, then add 4 minced garlic cloves and 2 thinly sliced medium shallots, stir-frying for 30 seconds until fragrant.

3. 3

   Add the marinated duck breast to the wok and stir-fry for 3-4 minutes until it is cooked through and lightly browned.

4. 4

   Introduce 1 thinly sliced medium red bell pepper to the wok and continue to stir-fry for 2-3 minutes until the pepper slightly softens but remains crisp-tender.

5. 5

   Pour in 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, 1 tablespoon of palm sugar, and the remaining 2 tablespoons of red curry paste, stirring well to coat all the ingredients evenly.

6. 6

   Gently fold in 1 cup of pitted and halved fresh lychees and 1 cup of packed fresh Thai basil leaves, tossing quickly for about 1 minute until the basil wilts and the lychees are warmed through.

7. 7

   Serve the Wok-Tossed Spicy Duck with Lychee and Basil immediately with steamed jasmine rice for a complete dinner.