Serves 2
Curry Paste
Dried chilli (from 10 chillies)
2-3 Bird’s eyes chillies
1 Lemongrass (white part only), sliced
2 pinches Galangal
1 pinch sliced fresh tumeric
7 cloves garlic
1 shallot, sliced
1 kaffir lime rind
1 tbsp shrimp paste
125ml water
Curry
400ml coconut milk
300g roasted duck meat
1 tbsp fish sauce
4 lychees
1tbsp lychee juice
4 medium chunks of pineapple
100g apple eggplant
1 chilli
6 kaffir lime leaves, torn
50g Thai basil leaves, torn
1 Put curry paste ingredients other than oil in a blender and process to a smooth paste.
2 Heat a bit of oil in a small pan and fry the paste for 10 minutes to remove the raw taste.
3 Heat half of coconut milk in saucepan on medium heat. Add 3 tablespoons of curry paste. Cook for 5 minutes.
4 Add duck, fish sauce, lychee meat, juice, pineapple and remainder of coconut milk. Bring to boil.
5 Add eggplant and chilli. Cook for a few minutes, then stir in lime leaves.
6 Remove from the heat, stir in basil and serve with rice.
