Ingredients
- 114g Maesri Red Curry
- 375ml Coconut Milk
- Roasted Duck
- 20 Pea Eggplants
- 10 sliced Cherry Tomatoes
- 10 Pineapple Pieces (chunks)
- 4 Kaffir Lime Leaves
- 5g Basil
- 5g Chilli
- Fish Sauce (to taste)
Red Curry Duck
Instruction
- Heat 150ml coconut milk in a pan until fragrant and the milk breaks.
- Fry Maesri Red Curry Paste in the coconut
- Add the duck and remaining coconut milk
- Toss in pea eggplants, cherry tomatoes, chillies, kaffir lime leaves and basil
