Roast Duck & Lychee Curry

 serves 4

ingredients

• ¼ cup coconut cream

• 2 tbsp red curry paste

• ½ roast duck chopped and boned

• 1 ¾ cup coconut milk

• 2 tbsp fish sauce

• 1 tbsp palm sugar

• 1 tin lychees

• 8 cherry tomatoes

• 8 kaffir lime leaves torn in half

For garnish: handful of sweet basil leaves and 1 long red chilli seeded and finely sliced

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method

• Place the coconut cream in a saucepan or wok and simmer over a medium heat for about 5 minutes . You want it to separate so that a layer of oil forms on the surface. Stir the cream if it starts to brown on the edges 

• Add the curry paste and stir well to combine and cook unit fragrant

• Add the duck and stir for 5 minutes

• Add the coconut milk, fish sauce and palm sugar. Simmer over a medium heat for another 5 minutes

• Add the lychees and the baby tomatoes and cook for a minute or two, then add the lime leaves.

• Taste and adjust the seasoning then spoon into a serving bowl and sprinkle with basil leaves and chilli