In Thailand, this specialty dish is often served during the traditional family feasting that accompanies celebrations including the ordination of Buddhist monks, weddings and New Year. This is very rich, so serve it alongside a salad to cut through the sauce.
Ingredients: (Serves 4)
- 60 ml (2 fl oz/¼ cup) coconut cream
- 2 tablespoons red curry paste or bought paste
- ½ roasted duck, boned and chopped
- 440 ml (15¼ fl oz/1¾ cups) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (jaggery)
- 225 g (8 oz) tin lychees, drained
- 110 g (4 oz) baby tomatoes
- 7 kaffir lime (makrut) leaves, torn in half
- A handful of Thai sweet basil leaves, for garnish
- 1 long red chili, seeded and finely sliced, for garnish
Method:
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.
Add the roasted duck and stir for 5 minutes.
Add the coconut milk, fish sauce and palm sugar and simmer over a 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.
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