Crispy skin duck:

• ▢500g/ 1 lb duck breasts , boneless, skin on (3 pieces) (Note 1)
• ▢1/4 tsp cooking salt / kosher salt
• ▢1/4 tsp white pepper (sub finely ground black pepper)

Thai red curry:

▢115g/ 4 oz (1/2 cup) Thai red curry paste (1 can of Maesri, recommended (Note 2) OR 1 batch homemade red curry paste
▢2 large garlic cloves , finely grated (Note 3)
▢2 tsp fresh ginger , finely grated (Note 3)
▢1 cup chicken stock/broth , low sodium
▢400ml/ 14 oz coconut milk , full fat (Note 4)
▢6 – 8 makrut lime leaves , crushed in hand (Note 5)
▢2 tsp white sugar
▢2 tsp fish sauce
▢120g/ 4oz green beans , trimmed and cut in half
▢1 lightly packed cup Thai basil leaves (sub regular basil, Note 6)

Lychees or pineapple – CHOOSE ONE:

• ▢8 – 12 lychees , whole, peeled, seed removed. Fresh best, canned ok too! (Note 7)
• ▢1 1/4 cups pineapple pieces , preferably fresh, canned ok (Note 7)

For serving / garnish:

• ▢jasmine rice (cook 2 cups of raw rice)
• ▢Thai basil leaves , extra
• ▢Coriander/cilantro leaves/small sprigs , optional
• ▢Large red chilli , finely sliced (optional)
• ▢Lime wedges , recommended