Name: Thai red curry bowl
Total time: 30 min
Yield: 4
Cuisine: Asian, Thai
Ingredients: 3 tablespoons Oil; 2 tablespoons red Curry paste; 1.667 cups canned, unsweeted Coconut milk; 2 large duck breasts each weighing approx. 300 g, sliced; 2.5 cups fresh Pineapple cube; Fish sauce to taste; 4 Kaffir lime leaves chopped; 1 tablespoon brown sugar; 10 Cocktail tomatoes halved; 1 bunch Thai basil

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Difficulty:	easy
Preparation:	20 min
Ready in:	30 min

Ingredients

For servings

3 tablespoons	Oil
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 leaf chopped
1 tablespoon	brown sugar
10	Cocktail tomatoes halved
1 bunch	Thai basil

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Directions

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

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

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

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