Red Duck Curry

Ingredients

• 400 ml coconut cream
• 1/2 Chinese barbecue duck skin and bones removed, coarsely chopped
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 565 grams lychees drained
• 14 cherry tomatoes
• 1/4 cup fresh Thai basil leaves firmly packed
• 3 Kaffir lime leaves deveined, roughly torn
• 1 red chilli sliced lengthways
• 1 green chilli sliced lengthways
• Steamed jasmine rice to serve
• 5 dried red chillies soaked in warm water, drained
• 1/4 red onion finely chopped
• 3 teaspoon fresh lemongrass finely chopped
• 1 teaspoon fresh galangal finely chopped
• 4 garlic cloves finely chopped
• 1 teaspoon fresh coriander roots finely chopped
• 1 teaspoon Kaffir lime rind finely grated
• 10 whole black peppercorns
• 3 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon rock salt
• 1 teaspoon shrimp paste