Red Curry with Roasted Duck and Lychees

I received this awesome cookbook for Christmas one year. It's HUGE and feature best food of the world. I'm talking about "The food of the world-a journey for food lovers" I put so many tabs over it that I wasn't sure where to start. Strangely though, my excitement wore off because most of these recipes are not "quick to the table" meals and require some patience to assemble.

I flipped through the book one more time recently and the recipe "Red Curry with Roasted Duck and Lychees' caught my attention. Perhaps it was the word duck, or maybe I was just curious to see if lychees would go well in curry. The book says that it is a Thai specialty dish. Any Thai people that could verify that? ;)

I was intrigued though-as the end result was a spicy and sweet dish. AR says that the lychee reduces the heat of the curry and is actually quite refreshing.  My guess is that Thailand is humid and hot so perhaps the lychee "cools" the curry?

I added heaps of veges in it to make it a one pot dish.

Red Curry with Roasted Duck and Lychees (serves 4-6)
60ml of coconut cream (I omitted this)
around 3-4 tablespoon of red curry paste
1/2 a roasted duck chopped
400ml of coconut milk (I used light)
2 tablespoons of fish sauce
1 tablespoon of palm sugar (I used brown sugar) 
1 tin of diced tomatoes
around 7 kaffir lime leaves torned
1 red chili sliced
1 red capsicum chopped
1 broccoli chopped 
1-2 cups of chopped mushrooms

Saute curry paste till fragrant. Add coconut milk and simmer. Add roasted duck and simmer for 3-5 mins. Add the  fish sauce, sugar and all veges. Simmer for another 5 mins. Add tomatoes and lychess and cook for another 2 mins. Add kaffir leaves. Taste and season. Serve with rice.