– Serves 1 –
Quantity Ingredient
160 g Roasted duck breast (roasted
  for 15-18 minutes depending
  on your desired taste)
1 tbsp Red curry paste
200 ml Coconut milk
15 g Lychee
50 g Pineapple, 2cm cubes
20 g Thai eggplant
20 g Cherry tomato
  2 Kaffir lime leaf, shredded
10 Sweet basil leaf
2 tsp Fish sauce
1 tsp Palm sugar

  1. Heat half of the coconut milk on a medium heat until it begins to have an oily sheen, then add the red curry paste and stir well.
  2. Add the remaining coconut milk and bring to the boil until slightly thickened.
  3. Add pineapple cubes, eggplant, cherry tomatoes, lychees, kaffir lime leaves and sliced roasted duck.
  4. Season with fish sauce and sugar.
  5. Garnish sweet basil leaves before serving.