1 quantity |
Red curry paste |
2 tablespoons |
vegetable oil |
1 litre |
coconut milk |
60ml |
fish sauce |
1 |
chinese barbecued duck, cut into 5 cm pieces through the bone |
450g |
fresh lychees, peeled and seeded |
or 250g |
tinned lychees, drained, juice reserved |
250g |
cherry tomatoes |
handful |
thai basil leaves, coarsely chopped |
handful |
coriander leaves, coarsely chopped |
1 |
long red chilli, thinly sliced, to serve |
|
thai basil leaves, to serve |