Red Curry Duck... we must have some kind of affinity with our neighbour across the Northern Border. We just love... Thai Cuisine.... YUM!!

This was shown on tele many.. many... moons ago...
Thai chef was cooking Red curry Duck with Lychee... who would have thought that lychee, red curry and duck??

• chinese roast duck (from Luv-a-duck)
• 1 can coconut milk
• 3 tbspn red curry paste
• 1 tbspn fish sauce
• 1 tbspn lychee juice (from canned lychee)
• 4 lychees or more
• kaffir lime leaves
• sweet basil
• option: pea eggplant... I used 1 cup frozen peas instead..

Cut up the duck into bite size pieces. Heat up 1/2 of the coconut milk in the saucepan over medium heat. Add red curry paste and stir to combine. Add kafir lime leaves and cook for 5 minutes or until oil starts to surface. Add duck, fish sauce, lychee juice, lychees, peas and the remaining coconut milk. Cook for a few minutes and turn off the heat. Lastly add basil leaves...