Duck Red Curry: The Easy Way

PHOTOGRAPH of the recipe is shown at the bottom of the article.

Ingredients:

1/2 cup (150g) red curry paste

800ml (2 can) coconut milk

1 cup (250ml) chicken stock

3 fresh kaffir lime leaves, torn

2 tablespoon fish sauce

2 tablespoon lime juice

1/2 cup firmly pack fresh thai basil leaves

1.5kg barbecued duck, cut into desired sizes

565g can lychees, rinse and drained

225 can bamboo shoots rinse and drained

2 fresh long red thai chillies, thinly sliced

Procedure:

1. Place curry paste in large saucepan; stir over heat until fragrant.

    Add coconut milk, stock, lime leaves, sauce and juice; bring to a boil.

    Reduce heat; simmer, stirring, 5minutes

2. Reserve about eight small whole basil leaves for garnish; add remaining

    basil leaves with duck, lychees and bamboo shoots to curry mixture.

   Cook, stirring occasionally, about five minutes or until heated through.

3. Place curry in serving bowl; sprinkle with sliced chilli and reserved Thai basil leaves.

It serve eight persons.

TIPS IN COOKING:

 - You can roast a whole raw duck if you wish, but it is easier and simpler to purchase barbecued duck in your local Asian berbecued meat shop.

- Using scissor to cut the duck is also easier than trying to cut them up with a knife. Average of 12-14 pieces cut is ideal.

- If lychee is in season fresh one is better than the canned one.

- When seeding the chillies you must wear kitchen disposable gloves because the seed and membranes can burn your skin.

- When bring the curry paste mixture to a boil, don't cover the pan or the contents will boil over.

-Stir constantly to incorporate the curry paste and the coconut milk.