I love this recipe and so I decided to cook it for myself tonight. Heartburn be damned! The duck has a lovely, rich flavour which adds to the dish. Best served with plain, boiled, long grain rice.
1 duck breast per person, roasted and thickly sliced
60ml of coconut cream
3-4 teaspoons of red curry paste (to taste)
440ml of coconut milk
2 tablespoons of Thai fish sauce
1 tablespoon of palm sugar
225g tin of lychees, drained
100g of cherry tomatoes
4 lime leaves, torn
Basil leaves for garnish
1 long red chilli. seeded and finely sliced, for garnish
Roast the duck breasts, for 15 minutes or so, until cooked through. Leave to cool slightly and then slice into 5mm slices. (It’s particularly nice if the duck breast still have skin on as it goes lovely and crispy when you roast it. It traps the rich duck fat underneath, which is unhealthy but tasty!)
Put the coconut cream in a wok and simmer over a medium heat for 4-5 minutes until the cream starts to separate.
Stir the cream and add the curry paste. Stir well to combine and cook until fragrant.
Add the slices of roasted duck and stir well to ensure the duck is well covered. Stir-fry for 4 minutes or so. Add the coconut milk, fish sauce and palm sugar, stir well and simmer over a medium heat for 5 minutes or so.
Add the lychees and cherry tomatoes and cook for 2-3 minutes. Add the lime leaves and cook for another minute.
Spoon into serving bowls and garnish with basil leaves and sliced chilli.
Delicious, if a little heart burn inducing. You can make it as spicy, or mild, as you like by adding more or less red curry paste.