 |
– Serves 1 –
|
Quantity 160 g
1 tbsp 200 ml 15 g 50 g 20 g 20 g 2 10 2 tsp 1 tsp |
Ingredient
Roasted duck breast (roasted for 15-18 minutes depending on your desired taste) Red curry paste Coconut milk Lychee Pineapple, 2cm cubes Thai eggplant Cherry tomato Kaffir lime leaf, shredded Sweet basil leaf Fish sauce Palm sugar |
- 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.
- Add the remaining coconut milk and bring to the boil until slightly thickened.
- Add pineapple cubes, eggplant, cherry tomatoes, lychees, kaffir lime leaves and sliced roasted duck.
- Season with fish sauce and sugar.
- Garnish sweet basil leaves before serving.
