1/4 cup red curry paste (see page 10)
1 1/2 tablespoons vegetable oil
4 cups coconut milk
1/2 roasted duck, deboned and cut into 1 cm slices
1/2 cup water
10 cherry tomatoes
1/2 cup lychee, fresh or canned
4 kaffir lime leaves, torn
2 tablespoons fish sauce
1 teaspoon palm sugar
1/2 teaspoon sea salt sweet basil sprig and red spur chili slices for garnish
1. in a pan, sauté the curry paste with the oil over medium heat until it is fragrant. Add 1 cup of coconut milk, stirring to combine. Cook until the red oil surfaces. Add the roasted duck and cook for a minute. Transfer to a pot.
2. Place the curry pot over medium heat. Pour in the remaining coconut milk and water, bringing to a boil. Add cherry tomatoes, lychee and kaffir lime leaf. Season to taste when everything is done. It should have a perfect balance of salty, sweet and slightly tangy. Turn off the heat.
3. Ladle into a serving bowl. Garnish with sweet basil sprig and spur chili slices before serving.