Roasted Duck Thai Red Curry

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Roasted Duck Thai Red Curry

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Ingredients

Adjust Servings:
1/2 Roasted Duck; boneless, sliced
50 g Red Curry Paste; ready-made packet
200 ml Coconut Cream
2 cups Coconut Milk
8 Cherry Tomatoes
8 pcs Canned Lychee
Some Pineapples
1 bunch Thai Sweet Basil
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    Ingredients

    Directions

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    Steps

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    In a pot medium heat, add 1 tablespoon of oil and red curry paste*. Fry till fragrant.

    Add coconut cream. Bring to a boil.

    Add duck and coconut milk. Bring to a boil again.

    Lower heat to a simmer. Add cherry tomatoes, lychees and pineapples. Simmer for 2 mins.

    Bring pan off the heat. Add thai basil and stir to combine.

    Serve curry with white rice.

    *This red curry paste has been seasoned to taste. For those unseasoned ones may be seasoned with some fish sauce to taste.

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