Duck and Lychee Curry

There are many Thai places in the UK, and since we have been here, we have had Thai twice. So I was inspired to make a duck and lychee curry, with the juicy Gressingham duck of course. I could not find coriander... otherwise I would have topped it with some.  The vegies that you add could almost be anything ie eggplant, red peppers etc

Duck and Lychee Curry Recipe

2 duck breast, skin scored
(alternatively, use chines roast duck, slice the meat and remove bones)
handful snow peas
handful baby corn
1 can bamboo shoots
1 can lychees, reserve the liquid
1/2 cup coconut cream
3 tbsp Thai red curry paste
1 tbsp fish sauce
1 chili sliced
handful chopped basil leaves, preferably Thai Basil

Pan fry the duck breast skin side down until golden. Turn over and cook for a few more minutes. Leave to cool, then thinly slice.
In a hot pot, add the curry paste and fry until frgrant. Add the coconut milk, stir until combined. Add the lychee syrup and bring to boil. Then add all the vegies and lychee followed by the fish sauce and basil. Season with salt to taste. Simmer for few minutes until vegies cook and the sauce thickens. Add the duck slices to the pot.
Place in serving dish and top with sliced chilies (and coriander).