LYCHEES

THAI RED DUCK CURRY WITH LYCHEES

Don’t even consider making this amazing dish if you can’t get your hands on fresh lychees. Tinned lychees are not a substitute. They are far too sweet, and during the process of canning their perfume-like flavour is lost and the texture changed considerably.

PREPARATION TIME: 15 minutes | COOKING TIME: 18 minutes | SERVES:6

¹/₃ cup (80 ml/2½ fl oz) Thai red curry paste

2 cups (500 ml/17 fl oz) coconut milk

1 cup (250 ml/9 fl oz) chicken stock

1.25 kg (2 lb 12 oz) roasted duck, boned and chopped

2 tablespoons fish sauce

3 kaffir lime leaves, torn

350 g (12 oz) lychees, peeled and deseeded

12 cherry tomatoes

1 handful basil leaves, torn

1 long red chilli, deseeded and thinly sliced

Put the curry paste in a large pot over medium heat and fry for 3 minutes, or until fragrant. Add the coconut milk and simmer for 5 minutes. Pour in the stock, and add the duck, fish sauce and lime leaves. Stir lightly and then simmer for 5 minutes.

Add the lychees and tomatoes, and cook for 2–3 minutes to heat them through. Serve garnished with basil and chilli.

TIP Best-value cooked duck can be easily bought from a Chinese supermarket, or use pre-cooked vacuum-packed pieces.