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Asian & Oriental Recipes ~ Curry

Thai Roast Duck Red Curry

Thai Roast Duck Red Curry

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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
1 1/2 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 1/2 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.

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