Ingredients

• 1 400ml can lite coconut cream
• 1/2 Chinese barbecue duck, skin and bones removed, coarsely chopped
• 1 tbs fish sauce
• 1 tbs brown sugar
• 1 565g can lychees, drained
• 14 cherry tomatoes
• 1/4 cup firmly packed fresh Thai basil leaves
• 3 fresh Kaffir lime leaves, deveined, roughly torn
• 1 fresh red chilli, sliced lengthways
• 1 fresh green chilli, sliced lengthways
• Steamed jasmine rice, to serve

• curry paste

• 5 dried red chillies, soaked in warm water, drained
• 1/4 red onion, finely chopped
• 3 tsp finely chopped fresh lemon grass
• 1 tsp finely chopped fresh galangal
• 4 garlic cloves, finely chopped
• 1 tsp finely chopped fresh coriander roots
• 1/2 tsp finely grated Kaffir lime rind
• 10 whole black peppercorns
• 3 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp rock salt
• 1 tsp shrimp paste

Description

Red Duck Curry Recipe - To Make Curry Paste, Place Chillies, Onion, Lemon Grass And Galangal In A Mortar And Pestle, And Pound Until Crushed. Add Garlic, Coriander Roots And Lime Rind, And Pound Until...

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