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No-Fuss Fridays: Thai Roast Duck Red Curry

No-Fuss Fridays: Thai Roast Duck Red Curry

The home cook's cheat to a restaurant style Thai duck curry!



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Thai Roast Duck Red Curry

Preparation: 10 minutes
Cooking: 5 minutes
Serves: 3-4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Thai Red Curry

250 g roast duck, cut into bite-sized pieces

300 mL (1 ⅓ cups) coconut milk

50 g sliced pineapple or eggplant
50 g cherry tomatoes or green peas

1 TBsp vegetable oil

1 tsp Thai palm sugar or sugar

a handful of sweet basil leaves as garnish (optional)

Cooking method:


1.       Heat oil in a non-stick saucepan on medium heat. Add Spice Paste and stir fry for 1/2 minute.

2.       Add roast duck; stir fry for 1 minute. Add coconut milk and  pineapple or eggplants; bring to the boil.

3.       Stir in cherry tomatoes or green peas and simmer uncovered for 3 minutes. Season to taste with palm sugar or sugar.

4.       Serve warm with rice.

1.

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