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

Cuisine:

Ingredients

Directions

Done

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.