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https://linea-legno.com/contatti/ 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.
