Duck and Lychee Curry

There are so many different recipes for this dish, but suffice to say it is a Thai curry and this recipe is how I make it. It may not be the way it is done elsewhere, but in my house it’s a winner so it stays as it is.
I serve it with flatbread/naan rather than rice, but traditionally it is served over egg noodles.Again, it is great when you make your own curry paste and we all have our fav recipes but for speed and convenience just use a shop bought one if its easier, recipes are just guidelines to our own creativity 😍Ingredients
150g red thai curry paste (less if you prefer less heat)
2 tablespoons fish sauce
750ml chicken stock
1 whole duck, poached, all meat removed
2 tablespoons brown sugar
4 tablespoons lime juice
1 x 400ml coconut milk
1 x 550ml lychees
1 tin sliced water chestnuts
Canola oil
1 bunch fresh basil, chopped finely (thai basil if you can get it, normal basil if not)Method
Add 1 tablespoon canola oil to a wok or deep frying pan on medium heat.
Add the curry paste and stir well, cook gently for 5 minutes.
Add the coconut milk, fish sauce, sugar, and lime juice, stir again and cook on hight for 7 to 8 minutes.
Next add the chicken stock and simmer on high until the sauce reduces and thickens a little.
Add the lychees, water chestnuts and duck, stir to heat through gently.
Remove from the heat and add the chopped basil.

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