Serves : 2
Prep Time : 5 minutes
Cook Time : 20 minutes
– 400g Roasted Duck breast
– 4 slices of Pineapple
– 10 Cherry Tomatoes
– 3 shredded Makrut Lime leaves
– 1 tablespoon of Fish Sauce « Real Thai ® »
– 1 teaspoon of Caster Sugar
– Vegetable Oil
For the Sauce :
– 70g of Red Curry paste
– 400ml of Coconut milk « Real Thai ® »
– 100g of Red or Green Pepper
Slice the Duck breast into thin pieces. Fry for 2-3 minutes in a frying pan. Remove and set aside.
Cut the pineapple into bite-sized pieces and the pepper into slices. Cut the tomatoes into wedges.
Instructions for the Sauce :
Heat oil in a large saucepan or wok. Add the red curry paste and stir fry until fragrant then lower the
Add the coconut milk with 180ml of water and boil. Add the pineapples and pepper slices.
Add the Duck breast, fish sauce and sugar and simmer until completely cooked.
Add the cherry tomatoes with the makrut lime leaves.
Serve with Thai Jasmine Rice « Golden Rose ® »