Thai Red Curry Bowl
ready in 30 min.
Heat the oil in a wok, add the curry paste and stir in the coconut milk. Simmer for about 5 minutes until reduced slightly.
Then turn up the heat, add the duck, pineapple, 2 tbsp fish sauce, lime leaves and sugar and cook for about 2 minutes.
Finally stir in the cocktail tomatoes and basil and season to taste with fish sauce.