Duck & Lychee Red Curry

Red Curry Paste

• 20 large dried chillies

• 1 tablespoon shrimp paste

• 1 tablespoon black peppercorns

• 1 tablespoon coriander seeds

• 1 teaspoon cumin seeds or ground cumin

• 2 shallots, peeled and chopped

• 1 long stick of lemongrass

• 3 cloves garlic, peeled

• 1 coriander root, washed

• zest of half a kaffir lime (I've used regular lime in a pinch)

• 1 teaspoon salt

You can use a large mortar and pestle or a mini food processor for this. If you use the mini food processor, it is best to use ground black pepper and ground coriander as they don't process well.

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Step 1 - Soak the chillies in hot water for 30 minutes.

Step 2 - Meanwhile, in a dry frypan on medium heat, add the shrimp paste, peppercorns, coriander seeds and cumin and toast until aromatic-about 5 minutes. Remove from heat.

Step 3 - In a large mortar add all of the ingredients and pound until combined and smooth.

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Duck & Lychee Red Curry

Serves 2 as a single main or 4 as part of a banquet

• 2 teaspoons oil

• 1 tablespoon red curry paste (above)

• 400ml/14oz. tin of coconut cream

• 1/2 a roast duck, cut into pieces, the meat sliced but I keep the legs whole

• 1/2 of a 567g tin of lychees

• 100g/3.5ozs green beans, topped and tailed and chopped into inch long pieces

• 100g/3.5ozs cherry tomatoes

• 2 tablespoons fish sauce

• 1.5 tablespoons palm sugar

• 1-2 teaspoons lime juice

• small bunch Thai basil leaves

• 2 fresh kaffir lime leaves, finely chopped

• Rice to serve

Step 1 - Heat the oil in a frypan on medium to high heat and cook the curry paste until fragrant-one or two minutes. Add the coconut cream, duck, lychees, green beans and tomatoes. Season with the fish sauce, palm sugar and lime juice until well balanced-play with the proportions if you need to and taste it for balance.

Step 2 - Add the Thai basil leaves and kaffir lime leaves and serve with rice.

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