0

Print

Thai Red Curry Bowl

Average: 0 (0 votes)

(0 votes)

Rate recipe

Thai Red Curry Bowl

0

My cookbook

Print

easy

Difficulty

20 min.

Preparation

• Ready in 30 min.

Ready in

Ingredients

Preparation

Ingredients

for 4 servings

3 tablespoons

2 tablespoons

red Curry paste

1 ⅔ cups

canned, unsweeted Coconut milk

2

large duck breasts (each weighing approx. 300 g, sliced)

2 ½ cups

fresh Pineapple cube

Fish sauce (to taste)

4

Kaffir lime leaves (chopped)

1 tablespoon

10

Cocktail tomatoes (halved)

1 bunch

print shopping list

Preparation steps

Step 1/3

Heat the oil in a wok, add the curry paste and stir in the coconut milk. Simmer for about 5 minutes until reduced slightly.

Step 2/3

Then turn up the heat, add the duck, pineapple, 2 tbsp fish sauce, lime leaves and sugar and cook for about 2 minutes.

Step 3/3

Finally stir in the cocktail tomatoes and basil and season to taste with fish sauce.

show all preparation steps

Add comment

Tags