Red Curry Duck

Ingredients

• 500 g duck
• 400 ml coconut milk
• 3 tbsp red curry paste
• 150 g lychees
• 100 g cherry tomatoes
• 20 g thai basil
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 4 kaffir lime leaves

Steps

1. Chop the roasted duck into bone-in pieces.
2. Halve the cherry tomatoes and drain the lychees if canned.
3. Crack open the coconut milk and scoop the thick cream from the top.
4. Fry the cream with red curry paste over medium heat 3-4 minutes until oil separates and the paste is deeply fragrant.
5. Add the duck pieces and stir to coat in the curry paste.
6. Pour in the remaining coconut milk, fish sauce, palm sugar, and torn kaffir lime leaves.
7. Simmer 10 minutes.
8. Add the lychees and cherry tomatoes and cook 3 more minutes until heated through.
9. Finish with a handful of Thai basil leaves stirred in at the last second.
10. Serve with jasmine rice.