Thai duck curry

Bring 500ml (2 cups) water to the boil in a saucepan. Meanwhile, scrunch lime leaves. Trim, then cut eggplants into 5mm-thick rounds and beans into 5cm lengths. Set aside with lime leaves.

Place rice in a sieve, rinse, then stir into boiling water. Cover with a lid, reduce heat to low and cook for 12 minutes or until water is absorbed.

Meanwhile, place 125ml (1/2 cup) coconut milk in a wok. Cook, stirring occasionally, over medium heat for 3 minutes or until oil starts to separate. Add paste and stir for 2 minutes. Add consommé and remaining coconut milk, then bring to a simmer.

Add lime leaves and vegetables to curry mixture, then cook for 10 minutes or until eggplants are soft.

Meanwhile, heat a pan over medium heat. Add duck, skin-side down, and cook for 8 minutes or until skin is crisp. Turn over and cook for a further 3 minutes or until just cooked. Rest for 3 minutes.

Halve, seed and thinly slice chilli. Drain lychees and stir into curry with fish sauce, sugar and squeezed lime juice.

Slice duck, then divide among bowls with curry. Scatter with sliced chilli and basil. Serve with rice and extra lime.