Preparation: (3-4 servings)
- 70 g. Red curry paste (or 50 g. for a less spicy)
- 400 ml. Coconut cream
- 70 g. pineapple (cut into small pieces)
- 5 grapes adn 2 cherry tomatoes (cut in half)
- 2 kaffir lime leaves (optional)
- 250 g. roasted duct breast
- 1/2 table spoon fish sauce*
- 1 table spoon sugar*
- 2 big chilli (sliced) and 20 g. fresh sweet basil
Directions:
1. Heat 4 tbsp. vegetable oil in a sauce pan.
2. Add 70 g. Red curry paste and 100 ml. of coconut cream.
3. Stir-fry until an aroma develops then lower the heat.
4. Add coconut cream a. Bring to the boil.
5. Add sliced duck breast, pineapple, grapes, cherry tomatoes, kaffir lime leaves. Add fish sauce and sugar.
6. Simmer until cooked through.
7. Garnish with chilli and sweet basil.
8. Served with Thai jasmine rice.
*Vary to personal taste.
Allergen Information: Contains xxxxxxxxxx shrimp. May contain fish derivatives in shrimp paste.
