Thai red curry bowl 

Thai red curry bowl

(0)

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

For servings

3 tablespoonsOil
2 tablespoonsred Curry paste
1 ⅔ cupscanned, unsweeted Coconut milk
2large duck breasts each weighing approx. 300 g, sliced
2 ½ cupsfresh Pineapple cube
Fish sauce to taste
4Kaffir lime leaf chopped
1 tablespoonbrown sugar
10Cocktail tomatoes halved
1 bunchThai basil

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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