Red Curry with Roasted Duck and Lychees

By Andrea Busse, www.foodists.ca

Serves 4

1/4 cup coconut cream
2 tablespoons red curry paste
1/2 roasted duck, boned and chopped (buy prepared roast duck to save time)
1 3/4 cup coconut milk
2 tablespoons fish sauce
1 tablespoon palm sugar (you can substitute brown sugar if you want)
8 ounces tin lychees, drained
4 ounces baby tomatoes
7 kaffir lime leaves, torn in half
handful of Thai sweet basil leaves for garnish
1 long red chili, seeded and finely sliced, for garnish

1. 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.

2. Add the roasted duck and stir for 5 minutes. Add the coconut milk, fish sauce and palm sugar and simmer over medium heat for another 5 minutes. Add the lychees and baby tomatoes and cook for 1-2 minutes. Add the kaffir lime leaves. Taste, then adjust the seasoning if necessary. Spoon into a serving bowl and sprinkle with the basil leaves and sliced chili.