This is one of the Thai curry dishes that could rival Green Curry to reach the status of royal cuisine.
Prepare red curry paste (either using ready packaged or pound dried chilli with galangal, lemongrass, coriander root, shallot onion, garlic, pepper, shrimp paste). Stir fry with a little oil and add coconut milk.
If using leftover duck from the fridge, warm briefly in microwave oven.
Pineapple (fresh is better) and lychee (or rambutan) would give the dish the special tang and sweetness to balance the hot chillies and savoury duck.
When almost cooked, throw in some torn kaffir lime leaves.
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