Preparation:

1. In a frying pan, simmer red curry with half of the coconut milk using low heat.
2. Add roast duck and stir-fry
3. Add the remaining coconut milk, water crisp eggplants and cherry tomatoes until cooked
4. Add fish sauce, sugar, sweet basil leaves, red chillies, kaffir lime leaves and lychees.
5. Quickly remove from the heat.