Spicy Duck Red Curry

– 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

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.