Red Duck Curry

• 20 ounces lychees in syrup
• 14 ounces coconut cream
• 2 tablespoons Thai red curry paste
• 1 duck barbecued, skin removed, flesh sliced
• 2 baby eggplant sliced
• 4 kaffir lime leaves finely sliced
• 2 teaspoons fish sauce
• 1 red chili pepper large, thinly sliced, plus additional, to serve
• steamed white rice
• thai basil leaves

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, duck barbecued, lime, fish sauce, red chili pepper, steamed white rice, thai basil

Taken from www.yummly.com/recipe/Red-Duck-Curry-1399399 (may not work)