2 cups Coconut cream
4 tablespoons Thai red curry paste
2 cups Coconut milk
8 Makut (Thai) Lime Leaves, Torn in large pieces
3 tablespoons Fish sauce
1 cup Canned Lychees, Drained
3 Red chillies, Sliced finely
1 cup Basil, fresh, shredded
to taste Palm sugarDirections:
1. Score the duck breast by cutting a diamond pattern through the fat but not into the flesh. Lightly season with salt and pepper. Bring a pan to medium heat and add the beasts, skin side down. The fat should start to render. Continue to cook until the breasts are medium rare and most of the fat has been cooked out. The skin should be crispy. Set aside to rest.
2. Add about 1 1/2 cups of coconut cream to a hot wok. Bring to the boil whilst stirring and continue to boil until the cream splits and the oil is released. Add the curry paste and stir until the mixture becomes fragrant. Slice the duck across the grain into bite size pieces and add to the curry. Mix well.
3. Add the coconut milk. Stir for about 5 minutes, then add the makut lime leaves, the fish sauce and the lychees. Bring to the boil and continue stirring. Add some palm sugar if the dish needs sweetness and taste for seasoning. Add a little more fish sauce if the dish needs more salt.
4. Finally, add the remaining coconut cream. Bring back to the boil. Remove the dish and serve hot with sliced chili and shredded basil for extra heat and freshness.