World Cuisine

  • 1½ tablespoons sunflower oil
  • 2–3 tablespoons Red Curry Paste (see page 94)
  • 500 g (1 lb) chopped and boned roasted duck (about ½ duck)
  • 400 ml (14 fl oz) can coconut milk
  • 50 ml (2 fl oz) vegetable stock or water
  • 2–½ tablespoons fish sauce
  • 15–25 g (½–1 oz) coconut, palm or brown sugar, or 2 tablespoons clear honey
  • 425 g (14 oz) can lychees in light juice, drained
  • 4 cherry tomatoes, with calix left on if possible
  • 2–3 kaffir lime leaves, torn in half

Heat the oil in a wok or saucepan and stir-fry the curry paste over a medium heat for 3–4 minutes or until fragrant.

Add the roasted duck and stir for 3–4 minutes. Add the coconut milk, stock or water, fish sauce and sugar or honey and simmer over a medium heat for 3–4 minutes or until the sugar has dissolved. Add the lychees, tomatoes and kaffir lime leaves in the last few seconds, taking care not to let the tomatoes lose their shape. Taste and adjust the seasoning.

Spoon into 4 serving bowls and serve with cooked rice and steamed vegetables, or spoon over cooked noodles.

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