Spicy Barbecued Duck Curry - cooking recipe

Ingredients

1 tbsp red curry paste
1 2/3 cups coconut milk
1 (20 oz) can pitted lychees, drained, syrup reserved
1/4 None pineapple, peeled, cored, cut into wedges
2 tbsp soy sauce
1 tbsp fish sauce
4 None kaffir lime leaves, thinly shredded, plus extra to serve
1/2 None Chinese barbecued duck, deboned, sliced
5 oz cherry tomatoes
None None Thai basil, to garnish
None None steamed rice, to serve

Preparation

Heat a wok or large saucepan over high heat. Add curry paste and 1/2 the coconut milk. Cook, stirring, for 2-3 mins. Add remaining coconut milk, lychees, 3/4 cup reserved lychee syrup, pineapple, soy sauce, fish sauce and kaffir lime leaf. Simmer for 5 mins, until pineapple is just tender. Add duck and simmer for another 5 mins.
Stir in tomatoes. Garnish with Thai basil and extra shredded kaffir lime leaf. Serve with rice.