Name: Thai duck and lychee curry
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 tsp cumin seeds; 2 tbsp coriander seeds; 1 tsp black peppercorns; 10 dried chillis (soaked for 10 minutes and drained); 2 red chilli (roughly chopped); 3 cm ginger (peeled and roughly chopped); 1 tbsp shrimp paste; 2 tbsp coriander stalks; 4 cloves garlic (peeled and roughly chopped); 2 lemon grass stalks (peeled and roughly chopped); 4 kaffir lime leaves (or the zest of a lime); 4 tsp sweet paprika; pinch mace; 4 banana shallots; 3 tbsp vegetable oil; 2 tsp salt; 3 duck breasts (skin scored); 4-6 tbsp red curry paste; 1 x 400g coconut milk; 150 ml chicken stock; 1 tbsp palm or soft light brown sugar; 1 tbsp fish sauce; 200 g lychee; 70 g sugar snap peas; handfull coriander leaves; 2 limes (halved); 2 spring onions (thinly sliced)

This recipe does have a long list of ingredients but it really is all about the red curry paste. This dish has the perfect balance of hot, sweet and sour. Serve with simple steamed jasmin rice and cucumber salsa
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