Big John'S Thai Roast Duck With Red Curry

• 1/2 lb roast duck meat, chopped & Without Skin
• 1 2/3 cups coconut milk
• 1 tablespoon red curry paste
• 5 cherry tomatoes
• 10 lychees, Pits removed
• 1/2 cup cherry eggplant
• 4 kaffir lime leaves, shredded
• 1/4 cup sweet basil
• 1 Thai red chili pepper, sliced
• 1 teaspoon sugar
• 1/2 teaspoon fish sauce
• 1/3 cup water
• 2 cups jasmine rice, Cooked

1. Remove leafy stalk end of cherry eggplant. Clean, then crush and soak in salted water to prevent discoloration.
2. In a saucepan, combine 1 cup of the coconut milk and the red curry paste over medium-low heat, stir often until the mixture comes to a slow boil.
3. Add duck meat and stir well. Add the remaining coconut milk and water. Mix well. Return to boil.
4. Stir in eggplant, lychee, chili and tomato.
5. Add sugar and fish sauce, mix well.
6. Add kraffir lime leaves and basil. Stir again and remove from heat.
7. Serve immediately. Spoon over Jasmine rice.

duck meat, coconut milk, red curry, tomatoes, cherry eggplant, lime, sweet basil, red chili pepper, sugar, fish sauce, water, jasmine rice

Taken from www.food.com/recipe/big-johns-thai-roast-duck-with-red-curry-359466 (may not work)