Some people swear by making fresh coconut milk every day! If this sounds a bit extreme, you can always do what Sujet Saengkham does before he starts this recipe, which is to boil tinned coconut milk for 5 minutes to rid it of the "tinned taste". The curry is finished with Thai basil, which you should always add after you’ve turned off the heat to stop the leaves turning black.
- 400 ml coconut milk
- 300 g roasted duck meat, skin removed, broken into large bite-sized pieces
- 1 tbsp fish sauce
- 4 tinned lychees and 1 tbsp juice from the tin
- 4 bite-sized chunks of fresh pineapple
- 100 g apple eggplants, cut into wedges
- 100 g pea eggplants
- 1 long red chilli, diagonally sliced
- 6 makrut lime leaves, torn
- 50 g Thai basil leaves, torn
Red curry paste
- 10 dried long chillies, softened in warm water for 10 minutes, drained
- 2–3 fresh small red chillies
- 1 lemongrass stalk, white part only, sliced
- 2 cm piece galangal, sliced
- 1 cm piece fresh turmeric, sliced
- 7 garlic cloves
- 1 shallot, sliced
- 1 makrut lime, rind removed
- 1 tbsp shrimp paste
- 125 ml water
- vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Put the curry paste ingredients other than the oil in a blender and process to a smooth paste.
Heat a little oil in a small frying pan and fry the paste for 10 minutes to remove the raw taste. Spoon into a jar.
Heat half of the coconut milk in a saucepan over medium heat. Add 3 tablespoons of curry paste (store the rest in the refrigerator) and stir well to combine. Cook for about 5 minutes, until the oil starts to come to the surface. Add the duck, fish sauce, lychees, lychee juice, pineapple and remaining coconut milk. Bring to the boil and add the eggplants and chilli. Cook for a few minutes, until the eggplants are just tender. Stir in the lime leaves, then remove from the heat and stir in the basil. Serve with steamed rice.