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- 4 tbsp red curry paste
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 6 red bird's eye chillies
- 1 tbsp galangal, chopped
- 4 lemongrass stalk, 2 finely chopped
- 1 tbsp coriander root, chopped
- 1L coconut cream
- 2 tbsp coconut oil
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 Chinese roast duck, cut into pieces (reserving the juice)
- 2 fresh, long, red chillies, halved & sliced, seeded
- 8 kaffir lime leaves
- ¼ pineapple, cut into thin slices
- 1 punnet baby corn, cut on half
- 1 can sliced bean shoots
- Lychees (optional)
- 1 punnet Cherry tomatoes, washed
- 6 boiled eggs, peeled
- 1 bunch fresh Thai basil leaves
- 1 lime
In a food processor add the shallots, garlic, chopped lemon grass, coriander root, galangal and 3 chillies and blend to a smooth paste, add the red curry paste and combine. Place the coconut oil in a saucepan, and add the curry paste and fry on low heat for about 5 minutes. Slowly add the coconut cream and reserved duck juice. Add the fish sauce and palm sugar, bring to the boil and then add the duck, chillies, kaffir lime leaves, remaining 2 bruised lemon grass stalks and bean shoots, and simmer for another minute, then stir in the lychees if using, pineapple, baby corn, tomatoes and boiled eggs to warm through. Check seasoning and transfer to a serving bowl and stir through Thai basil. Serve with steamed rice.