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Trust me on that statement as this concoction is simply phenomenal, the mixture of fruity sweetness, tanginess, savoury and spiciness is a perfect harmony. Add stock and bring to the boil. Bring to the boil. 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. Stir in coconut milk powder and lychees … Add green beans and sugar snap peas and simmer for 3–4 minutes or until chicken is cooked through. Squeeze in the juice of 1/2 the lime. cook for 5 minutes over medium heat. Add the pork back into the curry sauce and 1 tsp of salt. Continue simmering. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add the vegetables and lychees to the wok and cook for 8 minutes, until tender. Pour in the stock and stir until blended and no lumps remain. Add a big pinch of the mixed basil, mint and cilantro. I've used my homemade Thai red curry paste… When the meat is tender add in the lychees and cook for a further 5 minutes. Add chicken and simmer for 4 minutes. Stir well and bring to a simmer. This Chicken, Lychees, Grapes and Pineapple Red Curry is the best curry I tried so far! Add the fish sauce. Add 2–3 tbsp lychee syrup (or 1 tbsp sugar) and the fish sauce to taste. Add the cocnut milk. Simmer 10 minutes. 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. 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. This recipe is an homage to the beloved roast duck curry from my favourite Thai restaurant. Add the lychees. Drain the lychees, setting aside the syrup. Add the reserved lychee juice. 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