Red Curry Duck with Lychees

Name: Red Curry Duck with Lychees
Yield: Serves 4
Ingredients: 115 g (4 oz) cherry tomatoes; 225 g (8 oz) tin lychees, drained; 1 tablespoon grated palm sugar (jaggery) or soft brown sugar; 7 kaffir lime leaves, torn in half; 1 handful Thai sweet basil leaves; 2 tablespoons fish sauce; 60 ml (2 fl oz/¼ cup) coconut cream; 2 tablespoons red curry paste; ½ roasted duck, boned and chopped; 400 ml (14 fl oz) tin coconut milk; 1 long red chilli, seeded and thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

60 ml (2 fl oz/¼ cup) coconut cream
2

Main course
Gluten-free
Spicy

Method

Put the coconut cream in a wok or saucepan and simmer over medium heat for 5 minutes, or until the cream separates and a layer of oil forms on the surface. Add the curry paste, stir well to combine and cook until fragrant.
Add the duck and stir for 5 minutes. Add the coconut milk, fish sauce and sugar and simmer over medium heat for another 5 minu