Red Thai Curry with roast duck and litchi

Ingredients:

1. a good glug of vegetable oil
2. 2 Tbsp red curry paste
3. 1 tin of coconut milk
4. 2 duck breasts, skin scored
5. 1 tin of litchis, drained
6. 4 small eggplants, chopped into quarters
7. 2 tsp tamarind paste
8. 5 lime leaves
9. a little bit of palm sugar
10. 2 Tbsp fish sauce

Method:

• rub a little salt onto duck skin, then place breasts skin side down in a dry pan
• cook until the skin is golden and crisp, turn and seal the other side for a minute then pop in an oven at 200 C for 5 mins.
• remove duck and set aside
• in a pan heat oil then add curry paste and fry for 5 minutes
• add the coconut milk, turn up the heat to bring to the boil, then allow to simmer for a few minutes
• add fish sauce, tamarind paste and palm sugar
• add eggplant and cook until done
• add lime leaves, litchis and duck and turn heat down and leave for another 5 minutes just to allow everything to come together
• serve with jasmine rice