2 tsp vegetable oil
3 duck breast fillets
400ml can light coconut cream
¼ cup red curry paste
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
12 fresh lychees, peeled, stone removed
250g cherry tomatoes
⅓ cup Thai basil leaves
6 fresh kaffir lime leaves
steamed jasmine rice, to serve
extra basil leaves, to serve
1. Preheat oven to 200C. Line a baking tray with baking paper. Heat oil in a non-stick frying pan over medium-high heat. When hot add duck breasts, skin-side-down and cook for 2 minutes or until browned. Turn and cook for a further 2 minutes. Transfer to tray and roast in oven for 8 minutes before setting aside.
2. Heat ½ cup coconut cream in a deep pan or wok over medium-high heat. Bring to the boil. Add curry paste and stir until combined. Cook for 2 minutes or until aromatic. Add remaining coconut cream with fish sauce, sugar and duck, sliced diagonally. Reduce heat to medium and simmer for 4-5 minutes or until sauce thickens. Add lychees, cherry tomatoes, basil and kaffir lime leaves.
3. Cook for 1-2 minutes or until heated through. Spoon rice into serving bowls. Serve rice alongside bowls of curry topped with extra basil leaves.