Roast Duck and Lychee Red Curry - Chef Recipe by John Chantarasak.
Gaeng daeng or red curries make up the largest range in the Thai culinary repertoire with their s...
16 kaffir lime leaves
750g chicken thigh fillets, cut into 3cm cubes
8 apricots, halved with stones removed
3 spring onions
2 limes, quartered
2 Tbs sweet chilli sauce
Soak 8 bamboo skewers in cold water for 15 minutes.
Thread kaffir lime leaves, chicken, spring onions, apricots and lime wedges onto skewers.
Cook skewers on a lightly oiled barbecue grill until tender, brush with sweet chilli sauce in the last 5 minutes of cooking.
Credits: Summer Fruit