vegan:
bowls:
Ready IN:
spice:
Ingredients
– Honest Bowl red curry paste 1 pouch (70g)
– Coconut milk 200 g
– Roasted duck 250 g
– Water 100 g
– Cherry tomato 80 g
– Sliced pineapple 60 g
– Solanum 50 g
– Fish sauce 15 g
– Vegetable oil 15 g
– Thai Basil leaves 10 g
– Sliced red chili 10 g
– Coconut sugar 10 g
– Kaffir lime leaves 2 leaves
METHOD
STEP 1
Put a pan on the hob and turn on medium heat, add 50g of coconut milk then and stir in the Red Curry Paste. Stir fry for 3-4 minutes, until fragrant.
STEP 2
Add remaining coconut milk and water, bring to a boil.
STEP 3
Add cherry tomato, pineapple, Solanum, Kaffir lime leaves and Sliced red chili, simmer until cooked through, stirring occasionally.
STEP 4
Add the fish sauce, coconut sugar and roasted duck, bring to a boil for 1 minute.
STEP 5
Turn off the heat and garnish with the Thai basil leaves.
STEP 6
Serve with Rice.