This is a traditional Thai dish often served on special occasions such as weddings and the New Year. The tomatoes and lychees are a perfect counterbalance to the spicy broth. To save time, buy a roasted duck and red curry paste at an Asian market or restaurant. The recipe is adapted from The Food of Thailand: A Journey for Food Lovers by Pornchan Cheepchaiissara (Murdoch Books 2005). If you like a little less heat, leave out the red chili and reduce the curry paste by half. Lychees may be replaced with rambutans or longans.
Makes 4 servings
1/4 cup coconut cream
2 tablespoons red curry paste*
1/2 roasted duck (or 2 roasted duck breasts), boned and chopped*
2 cups coconut milk
2 tablespoons fish sauce*
1 tablespoon palm sugar* (or substitute brown sugar)
8-ounce can lychees, drained
4 ounces baby cherry or grape tomatoes
7 kaffir lime leaves, torn in half*
Handful of Thai sweet basil leaves*, for garnish
1 long red Thai chili, seeded and finely sliced, for garnish
*Available at Asian markets.
Put coconut cream in a wok or saucepan and simmer over medium heat for about 5 minutes, or until the milk separates and a layer of oil forms on the surface. Stir the milk if it starts to brown. Add the curry paste and stir well to combine.
Add the roasted duck and stir for 5 minutes. Add the coconut milk, fish sauce and palm (or brown) sugar and simmer over medium heat for another 5 minutes. Add the lychees and tomatoes and cook for 1 to 2 minutes. Add the kaffir lime leaves. Taste and adjust seasoning. Spoon into a serving bowl and sprinkle with basil leaves and sliced chili to serve.
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