I don't think I need to tell you too much about this much loved Thai curry. Together with green curry, phat thai, som tam and the likes, this is a must have dish for most people visiting a Thai restaurant. Unfortunately my favourite curry is also often overpriced with barely any duck meat in it, reasons why we tend to avoid ordering when we dine out. I used Luv'A Duck roast duck breasts in this recipe since they are on sale but feel free to roast your own or simply purchase half a roast duck from your Chinese eatery, which is what I would normally do.
P.S This is my last Thai curry using shop bought paste so get ready for some recipes of homemade curry paste soon.
3 roast duck breast, thickly sliced or half a roast duck*
3 tbs of homemade or shop bought red curry paste
400 ml of coconut milk
200 ml of stock
3 kaffir lime leaves, torn
6 canned rambutans or lychee (used fresh ones if available, pitted)
3 tbs of fish sauce
3 tbs of palm sugar
6 Thai eggplants, halved
10 long beans, cut into 5 cm pieces
1 tomato, cut into chunks
1 bunch of Thai basil, picked (you should get a cup)
* separate meat from bones and sliced. Use the bones to enhance the taste of the curry, see step 3.