Blue Elephant Thai Red Curry

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 70 g red curry paste
• 400 ml coconut cream
• 180 ml water
• 70 g pineapple (diced)
• 5 grapes (preferably black, and large if possible)
• 2 cherry tomatoes, cut in half
• 2 kaffir lime leaves
• 250 g roasted duck breasts, sliced
• 1/2 tablespoon fish sauce
• 1 tablespoon sugar
• 1 chili, sliced
• 5 g fresh basil

Recipe

• 1 heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.
• 2 stir fry until an aroma develops, and then lower the heat.
• 3 add coconut cream and 180 ml of water.
• 4 bring to the boil.
• 5 add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.
• 6 add fish sauce and sugar.
• 7 simmer until cooked through.
• 8 garnish with chilli and fresh basil.
• 9 serve with basmati rice.