- 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.
- 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.
- Transfer curry serving bowls. Top with duck slices and garnish with kaffir lime leaves. Serve with steamed rice.