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Add the pork back into the curry sauce and 1 tsp of salt. Add 2–3 tbsp lychee syrup (or 1 tbsp sugar) and the fish sauce to taste. Simmer 10 minutes. Squeeze in the juice of 1/2 the lime. Add the reserved lychee juice. The creamy coconut milk cooked in the aromatic and slightly spicy red curry paste is everything you'd expect, but the sweetness from the juicy lychees brings this to the next level. Stir in coconut milk powder and lychees … Add the ginger, curry paste and lemon grass. Stir well and bring to a simmer. Add the cocnut milk. Add green beans and sugar snap peas and simmer for 3–4 minutes or until chicken is cooked through. Add the fish sauce. Trust me on that statement as this concoction is simply phenomenal, the mixture of fruity sweetness, tanginess, savoury and spiciness is a perfect harmony. I've used my homemade Thai red curry paste… This recipe is an homage to the beloved roast duck curry from my favourite Thai restaurant. Drain the lychees, setting aside the syrup. Continue simmering. Add chicken and simmer for 4 minutes. Add the vegetables and lychees to the wok and cook for 8 minutes, until tender. Add stock and bring to the boil. 43 children in Bihar's Muzaffarpur district have died in the last three weeks after being infected by a deadly brain disease believed to be linked to a toxic substance found in lychee fruit. When the meat is tender add in the lychees and cook for a further 5 minutes. Then reduce the heat and let it cook slowly till tender for around 20-30 minues, keep checking and stirring to avoid sticking on the bottom. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add the lychees. Add a big pinch of the mixed basil, mint and cilantro. cook for 5 minutes over medium heat. Pour in the stock and stir until blended and no lumps remain. Bring to the boil. 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