Red Duck Curry

Name: Red Duck Curry
Ingredients: 20 ounces lychees in syrup; 14 ounces coconut cream; 2 tablespoons Thai red curry paste; 1 duck barbecued, skin removed, flesh sliced; 2 baby eggplant sliced; 4 kaffir lime leaves finely sliced; 2 teaspoons fish sauce; 1 red chili pepper large, thinly sliced, plus additional, to serve; steamed white rice; thai basil leaves

10 ingredients

3 steps

Ingredients

20 ounces lychees in syrup
14 ounces coconut cream
2 tablespoons Thai red curry paste
1 duck barbecued, skin removed, flesh sliced
2 baby eggplant sliced
4 kaffir lime leaves finely sliced
2 teaspoons fish sauce
1 red chili pepper large, thinly sliced, plus additional, to serve
steamed white rice
thai basil leaves

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.