Preparation time: 30 minutes
Persons: 4  

Ingredients
- 60 ml coconut cream (Coconut Cream, Suree)*
- 2 tablespoons red curry pasta (pack 50 gram, Mae Ploy)*
- ½ roasted duck, boneless and in pieces (pack 2 x ½ roasted duck, Medal Duck)*
- 400 ml coconut milk (can 400 ml, Suree)*
- 2 tablespoons Ca Com fish sauce (Golden Diamond)*
- 1 tablespoon palm sugar*
- 125 gram lychee, leaked out of can (blik 567 g, Golden Diamond)*
- 100 gram pineapple, leaked out of can
- 110 gram cherry tomatoes
- 7 lime leaves, torn in half*

Garnish
- Thais basillicum, to garnish 
- 1 big red chilli pepper, seedless and thin rings 
*Available at Oriental Webshop
 

Directions
1.  Put the coconut cream in a wok and let it simmer for 5 minutes on medium heat or until there is a layer oil on the surface of the wok. Stir the cream until it starts to become brown on the edge. Add the curry paste, stir it well and cook it till it releases a smell.

2. Add the roasted duck and cook it for 5 minutes. Put the coconut milk, fish sauce and palm sugar and let it cook for 5 minutes on medium heat. 

3. Add the lychees, pineapple and tomatoes and cook it for 1-2 minutes. Then add the lime leaves and season it with pepper and salt. Scoop everything in a big bowl and sprinkle it with basillicum and chilli pepper. 

4. Enjoy your meal!