Asian & Oriental Recipes ~ Curry
Thai Roast Duck Red Curry
Serving: 3-4 people.
Preparation: 10 minutes. Cooking: 5 minutes.
1 packet Thai Red Curry Spice Paste
250g roast duck, cut into bite-sized pieces
1½ cups (300ml) coconut milk
50g sliced pineapple or aubergines
50g cherry tomatoes or green peas
1 tbsp vegetable oil
1 tsp Thai palm sugar or sugar
Handful of sweet basil leaves as garnish
Heat oil in a non-stick sauce saucepan on medium heat.
Add Spice Paste; stir-fry for ½ minute.
Add roast duck; stir-fry for 1 minute. Add coconut milk and
pineapple or aubergines; bring to a boil.
Stir in cherry tomatoes or green peas and simmer
uncovered for 3 minutes. Season to taste with Thai palm
sugar or sugar. Garnish and serve hot with rice.
Recipe reproduced with kind courtesy of Asian Home Gourmet.