Step 1

To make curry paste, place chillies, onion, lemon grass and galangal in a mortar and pestle, and pound until crushed. Add garlic, coriander roots and lime rind, and pound until crushed. Add peppercorns, coriander seeds, cumin seeds, salt and shrimp paste, and pound until smooth. (Alternatively, place in a small food processor and process until smooth.)

Step 2

Place 125ml (1/2 cup) of the coconut cream in a medium wok or medium frying pan over a medium-high heat and bring to the boil. Add 2 tablespoons of the curry paste and cook, stirring, for 2 minutes or until fragrant.

Step 3

Add the remaining coconut cream, duck, fish sauce and sugar. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 8-10 minutes or until sauce thickens. Add the lychees, tomatoes, Thai basil, Kaffir lime leaves and red and green chillies, and cook, stirring until heated through. Divide among serving bowls and serve with the rice.