Big John's Thai Roast Duck With Red Curry

Ingredients

• 1/2 lb roast duck meat, chopped & Without Skin
• 1 2/3 cups coconut milk
• 1 tablespoon red curry paste
• 5 cherry tomatoes
• 10 lychees, Pits removed
• 1/2 cup cherry eggplant
• 4 kaffir lime leaves, shredded
• 1/4 cup sweet basil
• 1 Thai red chili pepper, sliced
• 1 teaspoon sugar
• 1/2 teaspoon fish sauce
• 1/3 cup water
• 2 cups jasmine rice, Cooked

Directions

1. 1

   Remove leafy stalk end of cherry eggplant. Clean, then crush and soak in salted water to prevent discoloration.

2. 2

   In a saucepan, combine 1 cup of the coconut milk and the red curry paste over medium-low heat, stir often until the mixture comes to a slow boil.

3. 3

   Add duck meat and stir well. Add the remaining coconut milk and water. Mix well. Return to boil.

4. 4

   Stir in eggplant, lychee, chili and tomato.

5. 5

   Add sugar and fish sauce, mix well.

6. 6

   Add kraffir lime leaves and basil. Stir again and remove from heat.

7. 7

   Serve immediately. Spoon over Jasmine rice.