Red curry paste
1.Make red curry paste: place chillies and the water in small heatproof bowl; stand 15 minutes. Dry-fry peppercorns and ground spices in small frying pan, stirring until fragrant. Blend undrained chillies and dry-fried spices with remaining ingredients until mixture forms a paste. Set aside paste; you will only need 1/3 of the paste for this recipe.
2.Place duck breasts, skin-side down, in large oiled frying pan; cook over low heat, pressing down occasionally, about 15 minutes or until fat has rendered. Turn duck, cook over medium heat about 2 minutes or until browned. Drain on absorbent paper. Cool. Cut duck cross-ways into thick slices.
3.Open the can of coconut cream and remove about 3 tablespoons of the thick cream. Add to same heated cleaned pan with ¹/³ cup of the red curry paste; stir-fry until oil separates and mixture is fragrant. Stir in remaining coconut cream, coconut milk, fish sauce and sugar; bring to the boil. Reduce heat; add duck, lychees and roughly torn lime leaves, simmer 5 minutes. Stir in basil.
4.Serve curry topped with sprouts, fried shallots and chillies
This recipe needs 1/3 cup of the red curry paste; the remaining paste can be frozen in an airtight container for about a month. This is quite a hot curry paste; if you have a low heat- level tolerance, use less of the curry paste.Note