Directions

To Cook

1. Heat oil in work over medium heat. Add red curry paste and fry till fragrant. Stir in the chicken stock and coconut milk. Bring to a simmer, reduce heat to low. Add pineapple and lychees and cook, stirring, for 3-4 mins.
2. Meanwhile, in a large non-stick frying pan, cook duck breasts over medium heat until golden brown. Remove from heat, drain on paper towels. Slice duck breasts.
3. Transfer curry serving bowls. Top with duck slices and garnish with kaffir lime leaves. Serve with steamed rice.