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.
The duck is available from Chinese barbecued meat shops; ask the shopkeeper to chop it into pieces for you.Note