Red Duck Curry

• 1 can (20 oz) lychees in syrup
• 1 can (14 oz) coconut cream
• 2 tbsp Thai red curry paste
• 1 None barbecued duck, skin removed, flesh sliced
• 2 None baby eggplant, sliced
• 4 None kaffir lime leaves, finely sliced
• 2 tsp fish sauce
• 1 None large red chili pepper, thinly sliced, plus additional, to serve
• None None Steamed white rice, Thai basil leaves, to serve

1. Drain lychee, reserving 1/4 cup of the syrup. Pour 1/2 the coconut cream into a large saucepan or wok. Heat on medium, 3 mins. Stir in curry paste. Simmer, 5-6 mins, until oil begins to separate.
2. Increase heat to high. Pour in remaining coconut cream and reserved lychee syrup. Add lychees, duck, eggplant and lime leaves. Bring to a boil on high heat. Reduce heat to medium and simmer, 4-5 mins, until eggplant is just tender.
3. Stir in fish sauce and chili pepper. Serve with steamed rice and top with torn basil leaves and additional sliced chili pepper.

syrup, coconut cream, red curry, barbecued duck, baby eggplant, lime, fish sauce, red chili pepper, white rice

Taken from recipes-plus.com/api/v2.0/recipes/30320 (may not work)