NOTE 1: Red curry paste- I used 'Maesri' red curry paste, it comes in a can and it's of excellent quality. However, any good quality red curry paste would work too. NOTE 2: Coconut cream - If you want a rich and thick curry, use full-fat coconut cream, but if you want it thinner use coconut milk or light coconut cream. You could even use a combination of both. NOTE 3: Kaffir Lime leaves - These fragrant leaves are pretty and distinct. A single kaffir lime leaf looks like there are two leaves conjoined together at the ends. NOTE 4: Fish sauce - I used 'Squid' fish sauce but any brand of fish sauce will work. NOTE 5: Palm sugar is a sweetener derived from the saps of palm trees and has a beautiful caramel flavour. It's sold in supermarkets and Asian grocery shops. Brown sugar is a good substitute, use the same amount required. NOTE 6: Lychees - Fresh or canned lychees will work. If using canned, drain all the syrup from the lychee before adding it to the curry. The syrup has a strong lychee flavour and is delicious, so instead of discarding it you can freeze the syrup and use it in drinks and desserts. NOTE 7: BBQ Duck - We purchased a whole BBQ duck from a Chinese BBQ chophouse. We ate half of it and used the leftover in this curry. You don't have to buy a whole duck, most chophouses sell half a duck and they'll chop in nicely for you. Before adding the duck to the curry, pat the duck dry with paper towels. Excess liquid from the duck will make the curry too salty. To make it easier to eat, you may wish to debone the duck before adding it to the curry. Leftovers - Allow the curry to cool completely at room temperature. Transfer the curry into a sealed container and refrigerate, it'll be good for up to 3 days. A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only. Cooking measurements are in Australian standard spoon and cup measurements.