Thai-Style Duck and Lychee Red Curry

Ingredients

• 600 g duck breasts, skin scored, sliced
• 3 tbsp gluten-free Thai red curry paste
• 400 ml coconut milk
• 400 g tinned lychees in juice, drained
• 2 tbsp gluten-free fish sauce
• 4 lime leaves (kaffir)
• 20 g Thai basil
• 1 tbsp vegetable oil
• 300 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Fry the duck slices in oil over a high heat for 4–5 minutes until browned, then remove and set aside.

3. 3

   Add the red curry paste to the pan and fry for 1 minute, then pour in the coconut milk and add the lime leaves.

4. 4

   Simmer for 10 minutes, then return the duck to the pan with the fish sauce and lychees.

5. 5

   Cook gently for a further 8 minutes until the duck is cooked through.

6. 6

   Discard the lime leaves, scatter with Thai basil and serve with jasmine rice.