How to make it

  • Remove flesh from duck and discard bones.
  • Cut into bite sized pieces and set aside.
Heat half of the coconut milk in a saucepan over medium heat.
  • Add red curry paste and stir well to combine.
  • Cook for about 5 minutes until the oil starts to come to the surface. 

  • Add duck, fish sauce, lychee juice, lychees and remaining coconut milk.
  • Bring to the boil and add eggplant, zucchini and sliced chilli.
  • Cook for a few minutes until vegetables are just tender but not overcooked.
  • Turn off the heat and add kaffir lime leaves and lastly the basil leaves. Do not cook any further as the basil will turn black.
  • Serve with steamed rice.

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