Duck Red Curry

🛒 Ingredients

• Roasted Duck 150 g · 400 kcal
• Full-Fat Coconut Milk 100 g · 230 kcal
• Thai Red Curry Paste 20 g · 30 kcal
• Pineapple Chunks 50 g · 25 kcal
• Red Grapes (halved) 30 g · 20 kcal
• Cherry Tomatoes (halved) 30 g · 5 kcal
• Red Bell Pepper (sliced) 30 g · 10 kcal
• Fish Sauce 18 g · 10 kcal
• Palm Sugar 15 g · 55 kcal
• Vegetable Oil 4 g · 36 kcal
• Kaffir Lime Leaves 1 g · 0 kcal
• Thai Basil Leaves 1 g · 0 kcal

👨‍🍳 Instructions

1. Slice the roasted duck into bite-sized pieces; halve the red grapes and cherry tomatoes, and thinly slice the red bell pepper.
2. Heat vegetable oil in a wok or large pot over medium heat, then add the red curry paste and stir-fry for 1-2 minutes until fragrant.
3. Pour in the coconut milk, then add the fish sauce and palm sugar, stirring until the sugar dissolves and the sauce is well combined.
4. Add the sliced roasted duck, pineapple chunks, red bell pepper, kaffir lime leaves, and simmer for 5-7 minutes until the duck is heated through and vegetables are tender-crisp.
5. Finally, stir in the halved red grapes, cherry tomatoes, and fresh Thai basil leaves; cook for just 1 minute more to warm through and wilt the basil.
6. Serve the Duck Red Curry immediately, traditionally with steamed jasmine rice.