Red Duck Curry

Name: Red Duck Curry
Ingredients: 1 can (20 oz) lychees in syrup; 1 can (14 oz) coconut cream; 2 tbsp Thai red curry paste; 1 None barbecued duck, skin removed, flesh sliced; 2 None baby eggplant, sliced; 4 None kaffir lime leaves, finely sliced; 2 tsp fish sauce; 1 None large red chili pepper, thinly sliced, plus additional, to serve; None None Steamed white rice, Thai basil leaves, to serve

9 ingredients

3 steps

Ingredients

1 can (20 oz) lychees in syrup
1 can (14 oz) coconut cream
2 tbsp Thai red curry paste
1 None barbecued duck, skin removed, flesh sliced
2 None baby eggplant, sliced
4 None kaffir lime leaves, finely sliced
2 tsp fish sauce
1 None large red chili pepper, thinly sliced, plus additional, to serve
None None Steamed white rice, Thai basil leaves, to serve

Directions

1

Drain lychee, reserving 1/4 cup of the syrup. Pour 1/2 the coconut cream into a large saucepan or wok. Heat on medium, 3 mins. Stir in curry paste. Simmer, 5-6 mins, until oil begins to separate.
2

Increase heat to high. Pour in remaining coconut cream and reserved lychee syrup. Add lychees, duck, eggplant and lime leaves. Bring to a boil on high heat. Reduce heat to medium and simmer, 4-5 mins, until eggplant is just tender.
3

Stir in fish sauce and chili pepper. Serve with steamed rice and top with torn basil leaves and additional sliced chili pepper.