The spiciness of the red curry, the sweetness of the lychees and the saltiness of the duck, combine to make a delicious simmering dish.
Chef's notes
If you'd like to try and make your own Thai Red Curry Paste, try this recipe:
http://rouxbe.com/recipes/209/preview
Steps
1
Getting it All Ready
You can find all the ingredients in your local Chinese market. I ‘cheat’ and buy the roasted duck already prepared. It takes hours off the prep time.
2
The Beginning of Magic
Ingredients
1/4 cup coconut cream
2 tbsp red cury paste
Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface.
Stir the cream if it starts to brown around the edges.
Add the curry paste, stir well to combine and cook until fragrant.
3
The Savoury Duck
Ingredients
1/2 roasted duck, boned and chopped
1 3/4 c coconut milk
2 tbsp fish sauce
1 tbsp palm sugar (you can substitute brown sugar if you want)
Add the roasted duck and stir for 5 minutes.
Add the coconut milk, fish sauce and palm sugar and simmer over a medium heat for another 5 minutes.
4
The Sweet Vegetables
Ingredients
8oz tin lychees, drained
4 oz baby tomatoes
7 makrut lime leaves, torn in half
Add the lychees and baby tomatoes and cook for 1 to 2 minutes.
Add the makrut lime leaves.
5
Finishing and Serving
Ingredients
handful of Thai sweet basil leaves
1 long red chili, seeded and finely sliced
Taste, then adjust the seasoning if necessary.
Spoon into a serving bowl and sprinkle with the basil leaves and sliced chili.
