Name: Duck and lychee curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup (100g) red curry paste; 2/3 cup (160ml) chicken stock; 400 millilitre can coconut milk; 1 tablespoon lime juice; 1 tablespoon fish sauce; 2 kaffir lime leaves, shredded finely; 1 whole chinese barbecued duck (1kg), chopped coarsely; 175 gram broccolini, sliced lengthways; 565 gram can lychees, rinsed, drained; 225 gram can water chestnuts, rinsed, drained, quartered; 1 fresh long red chilli, sliced thinly; 1/4 cup loosely packed thai basil leaves

Ingredients

1/3 cup (100g) red curry paste

2/3 cup (160ml) chicken stock

400 millilitre can coconut milk

1 tablespoon lime juice

1 tablespoon fish sauce

2 kaffir lime leaves, shredded finely

1 whole chinese barbecued duck (1kg), chopped coarsely

175 gram broccolini, sliced lengthways

565 gram can lychees, rinsed, drained

225 gram can water chestnuts, rinsed, drained, quartered

1 fresh long red chilli, sliced thinly

1/4 cup loosely packed thai basil leaves

Method

1.Cook paste in heated large saucepan until fragrant. Add stock, coconut milk, juice, sauce and lime leaves; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes.

2.Add duck, broccolini, lychees and water chestnuts to pan; bring to the boil. Reduce heat; simmer, stirring, about 5 minutes or until broccolini is tender.

3.Serve curry sprinkled with chilli and basil.