 |
| – Serves 1 – | |
| Quantity | Ingredient |
| 160 g | Roasted duck breast (roasted |
| for 15-18 minutes depending | |
| on your desired taste) | |
| 1 tbsp | Red curry paste |
| 200 ml | Coconut milk |
| 15 g | Lychee |
| 50 g | Pineapple, 2cm cubes |
| 20 g | Thai eggplant |
| 20 g | Cherry tomato |
| 2 | Kaffir lime leaf, shredded |
| 10 | Sweet basil leaf |
| 2 tsp | Fish sauce |
| 1 tsp | Palm sugar |
- Heat half of the coconut milk on a medium heat until it begins to have an oily sheen, then add the red curry paste and stir well.
- Add the remaining coconut milk and bring to the boil until slightly thickened.
- Add pineapple cubes, eggplant, cherry tomatoes, lychees, kaffir lime leaves and sliced roasted duck.
- Season with fish sauce and sugar.
- Garnish sweet basil leaves before serving.
